Packets of Baked Red Mullet with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 242 cal. | (12 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 5.9 μg | (10 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 839 mg | (21 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 270 μg | (135 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 154 mg | |||
| Cholesterol | 65 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 4 kitchen-ready Red mullet fillets
- 1 organic lemon
- salt
- 4 sprigs rosemary
- olive oil
- 300 grams potatoes
- 1 larger Radicchio
- 2 onions
- 2 bay leaves
- 8 pickled Artichoke hearts
Preparation steps
Rinse fish, pat dry and season with salt inside and out. Cut lemon into 8 thin wedges and place 2 lemon wedges and rosemary in each fish belly. Lay out 4 pieces of aluminum foil of 30 cm x 30 cm (approximately 12 x 12 inches) with the shiny side up and drizzle with a little olive oil. Wrap fish loosely in the foil.
Peel potatoes and coarsely chop. Rinse radicchio and quarter lengthwise. Peel the onions and cut into quarters. Brush the bottom of a lasagna pan with a little oil. Place potatoes, radicchio, onions and bay leaves in the pan, season with a little salt and drizzle with 1 tablespoon olive oil. Bake at 200°C (approximately 400°F) about 1 hour. In between, turn vegetables once. Open foil packets and put hot vegetables and artichoke hearts next to the fish include film. Seal foil again. Place packets next to each other on the grill and cook for a further 25 minutes. Serve in the foil.
