Low-Cal Dinner
Roasted Sea Bream with Herbs
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
302
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 302 cal. | (14 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 4 μg | (20 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 2.4 μg | (4 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 18.9 mg | (158 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 16.1 μg | (36 %) | ||
| Vitamin B₁₂ | 3.8 μg | (127 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 671 mg | (17 %) | ||
| Calcium | 275 mg | (28 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 128 μg | (64 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 300 mg | |||
| Cholesterol | 143 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the filling
- 2 scallions
- 2 Tomatoes
- 1 Mozzarella (125 grams)
- 2 Tbsps lemon juice
- 4 Tbsps Mustard (mild)
- 2 tsps Basil (frozen)
- sugar
- salt
- peppers
Preparation steps
1.
For the sea bream, rinse sea bream and pat dry. Season with salt and pepper and brush with mustard.
2.
For the filling, rinse scallions, remove stems and dice remaining. Drain mozzarella and dice. Mix together and season with lemon juice, mustard, basil, sugar, salt and pepper.
3.
Preheat oven to 240°C (fan: 220°C, gas mark 4-5) (approximately 450°F) or preheat grill. Fill sea bream evenly and carefully wrap in aluminum foil. Place fish on a rack and cook for 20 minutes. Serve.
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