INGREDIENTS
- 400 g (7 THALASSES) redfish
- 600 g broccoli
- 265 g cauliflower
- 1 carrot
- 2 g salt
- 5 g pepper
Redfish with vegetables
4
Servings
60΄
Preparation / Cooking
3/5
Δυσκολία
METHOD
Cut the redfish in the belly, remove the giblets and wash well with plenty of running water.
Cut the vegetables into small pieces and boil them in a pot of water until they are a bit soft.
Drain the vegetables, season with salt and pepper and stuff the belly of the fish.
Close the fish tightly in the parchment paper. Bake in a preheated oven at 170°C for 30-35 minutes.
Serve and garnish with dill pesto (Dill pesto is not included in the nutritional analysis)
Harokopeio University,
Department of Nutrition and Dietetics Science
Nutrition information
|
Per 100 gr |
% RI* |
| Energy | 315 Kcal/ 1316 Kj | 15,7% |
| Fat | 4,2 g | 6,1% |
| Saturated Fat | 1,1 g | 5,4% |
| Carbohydrate | 26 g | 10% |
| Sugar | 8,3 g | 9,2% |
| Dietary fiber | 10,9 g | 43,8% |
| Protein | 48,7 g | 97,4% |
| Salt | 1,7 g | 28,6% |
*RI= *Reference intake of an average adult (8400 KJ / 2000 kcal)
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