Sea bass with salad and courgette filled with quinoa and vegetables

50 min
Type of dish: Main course, Fish, Vegetables
Temperature: Hot
Allergens
Fish
Fish
Sulfites
Sulfites
Elaboration

To make this recipe the following preparations are necessary:

SERVING

  • Heat two courgettes in the oven.
  • Place the fish on the plate and cover with the fried sauce.
  • Place the  salad and the filled courgette next to it.
Nutritional information (1 portion)
Fiber 7.28 g
Saturates 4.33 g
Monounsaturated fatty acids 19.58 g
Polyunsaturated fatty acids 3.76 g
Cholesterol 170.12 mg
Calcium 197.77 mg
Iron 6.16 mg
Zinc 3.16 mg
Vitamin A 597.25 ug
Vitamin C 100.18 g
Folic acid 99.25 ug
Salt (Sodium) 504.85 mg
Sugars 17.57 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.