Grilled perch with tomato and garlic salad
Allergens:
Ingredients for 5 portions
Calculate portions
Frozen Nile perch
1.0 kg
Table salt
3.75 g
Plain flour
0.1 kg
Sunflower oil
0.1 l
Fried sauce for grilled fish
0.075 l
Tomato and garlic salad
5.0 ud
Intense olive oil
0.075 l
Garlic, bulb
0.25 ud
Parsley
3.75 g
Salad tomato
0.3 kg
Garlic, bulb
1.5 ud
Vinaigrette sauce
0.038 l
Elaboration
For this recipe, the following elaborations are needed:
SET UP
- Place the fish on the plate with the help of a spatula.
- Season with the garlic oil and sprinkle with chopped parsley.
- Add the garnished tomato and garlic salad to the plate.
Nutritional information (1 portion)
Energy
472.32
kcal
Carbohydrates
17.78
g
Proteins
6.25
g
Lipids
41.49
g
Fiber
1.35
g
Saturates
5.9
g
Monounsaturated fatty acids
20.81
g
Polyunsaturated fatty acids
14.2
g
Cholesterol
0.21
mg
Calcium
26.26
mg
Iron
0.81
mg
Zinc
0.49
mg
Vitamin A
78.54
ug
Vitamin C
13.08
g
Folic acid
18.14
ug
Salt (Sodium)
694.15
mg
Sugars
1.62
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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