Grilled fish with bilbaína dressing

50 min
Seasonal period: All year
Allergens:
Fish
Fish
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Vinegar 0.125 l
Parsley 5.0 g
Lettuce 1.25 ud
Lemon 0.25 kg
Salad tomato 0.25 kg
Potatoes 0.75 kg
Elaboration

For the fish:

  • Clean the fish and remove the whole loins left with the head on.

For the garnish:

  • Baker’s potatoes (sliced roasted potatoes) without onion.
  • Prepare a simple salad of lettuce, tomato and spring onion.

For the sauce:

  • Vinaigrette sauce for the salad.
  • Fried chopped garlic with dried chilli pepper. Set aside to decorate.

ASSEMBLY

  • Add a little lemon juice to the fish and season with salt and pepper.
  • Grill the fish until cooked through
  • Remove the fish from the grill and splash with vinegar.
  • Then add the fried garlic and dry hot chilli pepper.
  • Place a bed of baker’s potato on the plate and the fish on top with the fried sauce.
  • Accompany the dish with the dressed salad.
Nutritional information (1 portion)
Fiber 4.25 g
Saturates 13.95 g
Monounsaturated fatty acids 55.46 g
Polyunsaturated fatty acids 9.63 g
Cholesterol 116.05 mg
Calcium 126.66 mg
Iron 4.71 mg
Zinc 2.07 mg
Vitamin A 309.72 ug
Vitamin C 58.14 g
Folic acid 67.6 ug
Salt (Sodium) 208.58 mg
Sugars 6.38 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.