Carp on Zucchini
Nutritional values
(Percentage of daily recommendation)
| Calorie | 476 cal. | (23 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 137.5 μg | (229 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 18 μg | (40 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 1,300 mg | (33 %) | ||
| Calcium | 232 mg | (23 %) | ||
| Magnesium | 148 mg | (49 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 294 mg | |||
| Cholesterol | 113 mg | |||
| Complete sugar | 7 g |
Preparation steps
Rinse the fish fillets, pat dry and season with lemon juice, salt and pepper. Rinse and trim the zucchini and grate coarsely. Peel the shallots and finely chop. Rinse and trim the arugula, pat dry and cut into strips. Peel the garlic.
Heat 2 tbsp olive oil in a pan, saute the zucchini and shallots for 5 minutes. Add half of the arugula, mix, and press 1 clove of garlic over the vegetables and season with salt and pepper.
Pour wine into a wide pot with a steamer insert, fill with water up to about 3 cm (approximately 1 1/4 inches) high and bring to a boil.
Arrange the vegetables on the steamer and place the carp fillets on top. Press the second garlic clove and mix with the remaining oil and arugula and spread over the fish. Cover and steam cook for 6 - 8 minutes, depending on the thickness of fillets. Serve with rice.
