Grilled red scorpionfish with sliced roast potatoes and sautéed organic vegetables

45 min
Type of dish: Fish, Vegetables
Temperature: Hot
Allergens
Fish
Fish
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Frozen scorpion fish fillet 300 1.25 kg
Runner beans 0.3 kg
Carrots 0.3 kg
Elaboration

For the flatfish (lepidorhombus boscii):

For the vegetables:

  • Peel the carrots.
  • Chop the beans and the carrot into julienne. Steam them until they are al dente.
  • Wash the mushrooms and chop them into quarters. Sauté.
  • Halve the cherry tomatoes.

Baker’s potatoes (sliced roast potatoes)

SERVING

  • Heat the sliced roast potatoes and the vegetables.
  • Grill the fish.
  • Plate the potatoes on one half of the plate and the sautéed vegetables over them. on the other side of the plate, place the fish with a drizzle of olive oil.
Nutritional information (1 portion)
Fiber 7.25 g
Saturates 3.94 g
Monounsaturated fatty acids 14.95 g
Polyunsaturated fatty acids 4.36 g
Cholesterol 90.35 mg
Calcium 146.8 mg
Iron 4.3 mg
Zinc 1.17 mg
Vitamin A 919.08 ug
Vitamin C 60.32 g
Folic acid 80.46 ug
Salt (Sodium) 572.21 mg
Sugars 7.1 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.