Anchovies with Herb Stuffing
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
347
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 347 cal. | (17 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 30.1 μg | (151 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 6.9 μg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 36.7 mg | (306 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 531 mg | (13 %) | ||
| Calcium | 243 mg | (24 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 8.8 mg | (59 %) | ||
| Iodine | 51 μg | (26 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 364 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 bunches Basil
- 2 garlic cloves
- 2 Tbsps Pine nuts
- salt
- freshly ground peppers
- 5 Tbsps olive oil
- 3 Tbsps Parmesan (freshly grated)
- 600 grams Anchovy fillet (ready to cook)
- 3 Tbsps lemon juice
- rosemary
Preparation steps
1.
Rinse the basil, shake dry, pluck off the leaves and chop coarsely. Peel the garlic, chop coarsely and mix with the basil along with the pine nuts. Season with salt and pepper and purée together. Gradually add the olive oil and Parmesan and stir until a thick cream has formed.
2.
Rinse the anchovy fillets, pat dry, season with salt and pepper and drizzle with lemon juice.
3.
Spoon the basil pesto onto the fish fillets and roll them up from the narrow side. Pin them together with rosemary sprigs.
4.
Cook on a hot grill on all sides for about 7 minutes.
5.
Suggestion: Serve with a fresh salad and grilled tomato slices.
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