Healthy Grilling
Perch with Vegetables En Papillote
(1 vote)
(1 vote)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in
Calories:
361
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 361 cal. | (17 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
more nutritional values
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 32.9 μg | (55 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 11.5 mg | (96 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 132 μg | (44 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,927 mg | (48 %) | ||
| Calcium | 190 mg | (19 %) | ||
| Magnesium | 135 mg | (45 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 236 mg | |||
| Cholesterol | 113 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Peel carrots and parsnips, halve lengthwise and chop. Heat butter with olive oil in a pan and saute vegetables for about 10 minutes, stirring occasionally. Season with salt and pepper. Rinse fish, pat dry and season with salt and pepper.
2.
Oil 4 sheets of baking paper on the work surface and spread with vegetables. Place fish fillets in the middle and sprinkle with tarragon. Fold in paper, sealing tightly. Bake in preheated oven at 140°C (approximately 275°F) for about 25-30 minutes. Remove from the oven and unfold carefully. Serve.
