Grilled Fish Fillet with Creamy Savoy Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 505 cal. | (24 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 9.1 mg | (76 %) | ||
| Vitamin K | 0.8 μg | (1 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 16.4 mg | (137 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 1.1 μg | (2 %) | ||
| Vitamin B₁₂ | 5.3 μg | (177 %) | ||
| Vitamin C | 135 mg | (142 %) | ||
| Potassium | 1,472 mg | (37 %) | ||
| Calcium | 189 mg | (19 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 138 μg | (69 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 110 mg | |||
| Cholesterol | 166 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the fish
- 4 pcs fish fillets (firm-fleshed, each 160 grams)
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- 2 tsps sweet ground paprika
- For the cabbage
- 1 Savoy cabbage
- 1 lemon
- 3 Tbsps butter
- salt
- freshly ground peppers
- Nutmeg
- 2 Tbsps lemon juice
- 100 grams Whipped cream
- also
- 4 pcs Filo dough (at desired)
Preparation steps
For the fish: Sprinkle the fish with the lemon juice and paprika, season with salt and pepper.
For the cabbage: Remove the outer leaves of the cabbage, quarter and remove the thick stalk. Cut crosswise into strips.
Bring a large pot of salted water to a boil. Chop the lemon roughly and add to the pot along with the cabbage strips, cook 5 minutes. Drain immediately, rinse under cold water, drain well and remove the pieces of lemon.
Heat the butter in a pot and saute the until very tender, about 5 minutes. Pour in the cream and lemon juice, season with nutmeg, salt and pepper and let reduce slightly.
Preheat the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper. Place the filo on the baking sheet and bake until golden brown.
Heat the grill to medium and lightly oil the grates. Place the fish on the grill and grill until just cooked through, about 3 minutes per side.
To serve, divide the filo pastry among 4 plates, spoon the cabbage over and top with a fish fillet. If desired, serve with a small mixed salad.
