Mullet with Grilled Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 367 cal. | (17 %) | ||
| Protein | 27.17 g | (28 %) | ||
| Fat | 21.99 g | (19 %) | ||
| Carbohydrates | 18.59 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.13 g | (24 %) |
| Vitamin A | 178.54 mg | (22,318 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.29 mg | (11 %) | ||
| Vitamin B₁ | 0.26 mg | (26 %) | ||
| Vitamin B₂ | 0.28 mg | (25 %) | ||
| Niacin | 13.07 mg | (109 %) | ||
| Vitamin B₆ | 0.96 mg | (69 %) | ||
| Folate | 85.01 μg | (28 %) | ||
| Pantothenic acid | 1.57 mg | (26 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 0.23 μg | (8 %) | ||
| Vitamin C | 88.62 mg | (93 %) | ||
| Potassium | 1,357.9 mg | (34 %) | ||
| Calcium | 83.87 mg | (8 %) | ||
| Magnesium | 88.49 mg | (29 %) | ||
| Iron | 2.89 mg | (19 %) | ||
| Iodine | 0.59 μg | (0 %) | ||
| Zinc | 1.65 mg | (21 %) | ||
| Saturated fatty acids | 3.74 g | |||
| Cholesterol | 58.59 mg |
Ingredients
- Ingredients
- 1 Eggplant
- 2 Zucchini
- salt
- 2 green Bell pepper
- 400 grams Cherry tomatoes
- 1 garlic clove
- 70 milliliters olive oil
- 1 Tbsp lemon juice
- white peppers
- 4 Mullets (ready to cook, each 300 grams)
- 4 sprigs thyme
Preparation steps
Rinse eggplant and zucchini, trim and cut lengthwise into about 1/2 cm thick slices. Lightly salt the eggplant slices and set aside so that they can draw out water. Rinse the bell peppers, cut crosswise, remove the seeds and ribs and cut out the stalks. Cut the bell peppers crosswise into rings. Rinse the tomatoes. Peel the garlic and press into the olive oil. Stir in lemon juice and season the oil generously with salt and white pepper.
Preheat the grill.
Rinse the fish inside and out and pat dry. Brush each fish with about 1 tablespoon of the oil and cook on the grill, turning occasionally, about 20 minutes. Lay the sprigs of thyme on the fish.
Rinse the eggplant and pat dry. Mix the vegetables with the remaining oil and grill for 10-15 minutes (if desired, grill tomatoes and bell peppers in a grill pan).
Serve with fresh white bread, if desired.
