Sea bass with salad and courgette filled with rice and vegetables

Ingredients
Elaboration
Nutritional information

50 min

Type of dish: Main course, Rices, Vegetables, Fish

Allergens

Ingredients for 5 portions Calculate portions

Small sea bass, farmed 1.5 kg

Lechugas variadas mezclum mediterranea 0.15 kg

Fried sauce for grilled fish 0.05 l

Stuffed zucchini with rice and vegetables 5.0 ud

Vinaigrette sauce 0.025 l

Ingredients for Fried sauce for grilled fish (0.05 l) See Recipe

Intense olive oil 0.05 l

Garlic, bulb 0.167 ud

Parsley 2.5 g

Ingredients for Stuffed zucchini with rice and vegetables (5.0 ud) See Recipe

Courgette 0.75 kg

Pods 0.075 kg

Carrots 0.075 kg

Red pepper 0.075 kg

Rice 0.15 kg

Table salt 1.5 g

Olive oil 0.05 l

Ingredients for Vinaigrette sauce (0.025 l) See Recipe

Olive oil 0.02 l

Vinegar 0.005 l

Table salt 3.333 g

Elaboration

Preparing the fish.

To make this recipe the following preparations are necessary:

Grilled fish (process).
Fried sauce for grilled fish.
Courgette filled with rice and vegetables.
Mixed lettuce salad.

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)

Energy

650.36

kcal

Carbohydrates

38.07

Proteins

59.11

Lipids

28.95

Fiber 4.06 g

Saturates 4.39 g

Monounsaturated fatty acids 19.68 g

Polyunsaturated fatty acids 3.59 g

Cholesterol 204.12 mg

Calcium 127.81 mg

Iron 4.56 mg

Zinc 2.93 mg

Vitamin A 281.33 ug

Vitamin C 44.58 g

Folic acid 74.8 ug

Salt (Sodium) 628.07 mg

Sugars 11.44 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.

Needed recipes

5 min

Fried sauce for grilled fish

Additional culinary preparation: Sauces

45 min

Stuffed zucchini with rice and vegetables

Type of dish: Vegetables, Rices
Temperature: Hot

5 min

Vinaigrette sauce

Additional culinary preparation: Dressings, Sauces