Grilled red scorpionfish with sliced roast potatoes and sautéed organic vegetables
Allergens:
Ingredients for 5 portions
Calculate portions
Frozen scorpion fish fillet 300
1.25 kg
Runner beans
0.3 kg
Carrots
0.3 kg
Natural mushrooms
0.3 kg
Cherry tomato
0.2 kg
Table salt
1.5 g
Intense olive oil
0.05 l
Elaboration
For the flatfish (lepidorhombus boscii):
- Preparing fish.
- Grilled fish (process).
- Chop the garlic into brunoise and fry.
- Grill the seasoned fish.
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)
Energy
621.41
kcal
Carbohydrates
30.78
g
Proteins
50.06
g
Lipids
25.17
g
Fiber
6.99
g
Saturates
3.93
g
Monounsaturated fatty acids
14.95
g
Polyunsaturated fatty acids
4.35
g
Cholesterol
90.35
mg
Calcium
145.64
mg
Iron
4.22
mg
Zinc
1.13
mg
Vitamin A
919.08
ug
Vitamin C
58.01
g
Folic acid
78.92
ug
Salt (Sodium)
571.31
mg
Sugars
6.98
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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