Sea bass with quinua salad

50 min
Type of dish: Main course, Fish, Vegetables
Temperature: Hot
Meses de temporada*: January, February, March, April, May, June, July, August, September, October, November, December
Allergens:
Fish
Fish
Mustard
Mustard
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Small sea bass, farmed 1.25 kg
Fried sauce for grilled fish 0.05 l
French vinaigrette 0.025 l
Quinoa 0.2 kg
Canned sweet corn 0.05 kg
Corinto raisins 0.025 kg
Cherry tomato 0.1 kg
Radish 0.05 kg
Chives 10.0 g
See Recipe
Intense olive oil 0.05 l
Garlic, bulb 0.167 ud
Parsley 2.5 g
See Recipe
Extra virgin olive oil 0.02 l
Red wine vinegar 0.003 l
Dijon mustard 2.0 g
Table salt 0.1 g
Ground white pepper 0.05 g
Elaboration

To make this recipe the following preparations are necessary:

Nutritional information (1 portion)
Energy
440.18
kcal
Carbohydrates
28.64
g
Proteins
36.31
g
Lipids
19.32
g
Fiber 3.89 g
Saturates 3.09 g
Monounsaturated fatty acids 11.26 g
Polyunsaturated fatty acids 2.98 g
Cholesterol 113.95 mg
Calcium 74.56 mg
Iron 5.41 mg
Zinc 2.77 mg
Vitamin A 56.4 ug
Vitamin C 9.05 g
Folic acid 26.04 ug
Salt (Sodium) 226.8 mg
Sugars 5.76 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.