Fish Braised in Wine and Herbs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 193 cal. | (9 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 14.4 μg | (24 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 513 mg | (13 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 Sea bream ready to cook, about 1 kg (or other fish, such as salmon or trout)
- 4 Tomatoes
- 1 bunch scallions
- 1 bunch mixed Fresh herbs (such as rosemary, thyme, marjoram)
- 1 Tbsp parsley (chopped)
- 1 garlic clove
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 2 Tbsps breadcrumbs
- 200 milliliters dry white wine
Preparation steps
Heat water in clay baker (such as Römertopf) for 60 minutes.
Rinse tomatoes, drain and pat dry and cut in half crosswise. Dice 1/2 tomato. Peel garlic. Rinse scallions and shake dry and roughly chop. Rinse herbs and shake dry and pluck leaves from stems.
Rinse fish in cold water and pat dry and brush with lemon juice and season inside and out with salt and pepper. Stuff herbs into interior of fish. Set aside some herb leaves for garnish.
Place olive oil and scallions in pre-heated clay baker. Place fish on top and spread tomato halves around fish. Sprinkle fish with diced tomatoes and garnish with remaining herbs.
Squeeze garlic through a press and mix garlic, parsley and breadcrumbs and sprinkle over tomato halves and season with salt and pepper. Pour wine into bottom of clay baker.
Place lid on clay baker and slide into cold oven. Adjust heat to 200°C (approximately 400°F) and cook for about 1 hour. Season with salt and pepper and serve.
