Spinach-Stuffed Fish with Asian Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 736 cal. | (35 %) | ||
| Protein | 88 g | (90 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 11.4 mg | (95 %) | ||
| Vitamin K | 638.2 μg | (1,064 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 2.2 mg | (200 %) | ||
| Niacin | 31.4 mg | (262 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 330 μg | (110 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 17.3 μg | (38 %) | ||
| Vitamin B₁₂ | 10.4 μg | (347 %) | ||
| Vitamin C | 192 mg | (202 %) | ||
| Potassium | 3,020 mg | (76 %) | ||
| Calcium | 231 mg | (23 %) | ||
| Magnesium | 269 mg | (90 %) | ||
| Iron | 9 mg | (60 %) | ||
| Iodine | 281 μg | (141 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 11.7 g | |||
| Uric acid | 116 mg | |||
| Cholesterol | 273 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 4 pcs fish fillets (each 200 grams, with skin)
- juice of lemons
- 2 shallots
- 2 Tbsps Pine nuts
- 2 dried Tomatoes
- 300 grams Spinach
- 3 garlic cloves
- 2 Tbsps butter
- 1 bunch parsley
- salt
- freshly ground peppers
- For the Asian sauce
- ½ Red Bell pepper
- 1 garlic clove
- 2 fresh red chili peppers
- 50 milliliters mild Red wine vinegar
- 2 Tbsps Lime juice
- 1 Tbsp sugar
Preparation steps
For the sauce, rinse pepper, remove seeds and ribs and cut into fine cubes. Peel garlic and chop finely. Rinse chiles (remove seeds as desired, then the sauce is not as sharp) and chop finely. Add peppers, garlic and chiles in a small pot. Pour in 250 ml (approximately 1 cup) of water, vinegar, lime juice and sugar. Bring to boil then simmer uncovered about 15 minutes.
Cut fillets lengthwise, season with salt and pepper and drizzle with lemon juice.
Trim spinach, rinse and leave dripping wet. Cook in a pan with a little boiling salted water, drain, rinse, drain and express, then coarsely chop. Toast the pine nuts in a dry frying pan. Chop dried tomatoes finely. Peel shallots and cut into thin rings. Peel garlic and chop finely.
Rinse the parsley, shake dry and chop.
Heat butter in a pan and sweat the shallot rings until soft. Add garlic, dried tomatoes and spinach and simmer 3-4 minutes. Season with salt and pepper and mix in the pine nuts and parsley.
Place 4 fish fillets skin side down on a countertop. Top with half of the spinach mixture then with the remaining fillets with the skin side up. Place in a greased baking dish and pour in the Asian sauce. Cover the dish with aluminum foil and bake in preheated oven (180°C, approximately 350°F) about 25-30 minutes. Serve with noodles.
