Perch with Prosciutto and Zucchini Relish
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
399
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 399 cal. | (19 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 26.5 μg | (44 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 17.2 mg | (143 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 5.3 μg | (177 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 1,203 mg | (30 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 134 mg | (45 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 278 mg | |||
| Cholesterol | 209 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 450 grams Perch fillet (cut in about 3 long strips, 4 cm wide)
- salt
- freshly ground pepper
- 50 grams Prosciutto (thinly sliced)
- For the Relish
- 100 grams Zucchini (coarsely grated)
- 1 Tbsp sugar
- 1 garlic clove
- 1 Tbsp grapeseed oil
- 1 Tbsp White vinegar
- 1 red onion (chopped)
- Also
- 2 Tbsps Salmon caviar
- Dill
Preparation steps
1.
Preheat the oven to 220°C.
2.
Seasoned fish strips with salt and pepper and wrap with ham into rolls.
3.
Briefly brown the wrapped fish in a very hot frying pan. Remove the fish into a baking dish and cook in the hot oven for another 8 min. Then take the fish out of the pan, drain and leave to cool on a plate. Strain the cooking liquid through a sieve and set aside.
4.
For the relish, combine all ingredients in a bowl, mix well together and let sit about 15 min., then stir in the cooking liquid.
5.
To serve, spread the relish in the center of 2 plates.
6.
Cut the fish in about 2 cm thick rolls and distribute around the relish. Garnish with caviar and dill.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
