Sea Bass with Grilled Asparagus
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
331
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 331 cal. | (16 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 10 g | (33 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 228.3 μg | (381 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 13.3 mg | (111 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 542 μg | (181 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 16.5 μg | (37 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 120 mg | (126 %) | ||
| Potassium | 1,809 mg | (45 %) | ||
| Calcium | 413 mg | (41 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 47 μg | (24 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 502 mg | |||
| Cholesterol | 125 mg | |||
| Complete sugar | 23 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams white Asparagus
- 30 grams melted butter
- salt
- freshly ground peppers
- 4 Sea bass fillet (each 160 grams)
- 6 Leeks
- 3 Tbsps honey
- 2 Tbsps lemon juice
Preparation steps
1.
Preheat the grill. Peel the asparagus and cut into about 2 cm (approximately 3/4 inch) pieces. Divide between 2 aluminum grill pans and brush with butter. Cook on a preheated grill about 20 minutes, turning often. Season with salt and pepper.
2.
In the meantime, rinse the fish and pat dry with paper towels. Season with salt and pepper and grill on a grill pan for about 10 minutes. Rinse the chives, shake dry and cut into small rolls. Stir chives with the honey and lemon juice.
3.
Top fish with the honey-lemon mixture and serve with the asparagus.
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