Sea bass with salad and courgette filled with quinoa and vegetables

50 min
Type of dish: Main course, Fish, Vegetables
Temperature: Hot
Allergens
Fish
Fish
Sulfites
Sulfites
Elaboration

To make this recipe the following preparations are necessary:

SERVING

  • Heat two courgettes in the oven.
  • Place the fish on the plate and cover with the fried sauce.
  • Place the  salad and the filled courgette next to it.
Nutritional information (1 portion)
Fiber 6.32 g
Saturates 4.16 g
Monounsaturated fatty acids 19.19 g
Polyunsaturated fatty acids 3.42 g
Cholesterol 114.02 mg
Calcium 167.5 mg
Iron 5.0 mg
Zinc 2.41 mg
Vitamin A 506.75 ug
Vitamin C 84.71 g
Folic acid 91.36 ug
Salt (Sodium) 476.04 mg
Sugars 14.46 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.