Grilled red scorpionfish with sliced roast potatoes and sautéed organic vegetables

45 min
Type of dish: Fish, Harvard plate, Vegetables
Temperature: Hot
Seasonal period: All year
Allergens:
Fish
Fish
Ingredients for 5 portions
Ingredients for portions/units
Frozen scorpion fish fillet 300 1.25 kg
Runner beans 0.3 kg
Carrots 0.3 kg
Natural mushrooms 0.3 kg
Cherry tomato 0.2 kg
Table salt 1.5 g
Intense olive oil 0.05 l
Baker’s potatoes (Sliced roasted potatoes) 4.0 ud
See Recipe
Potatoes 0.48 kg
High oleic oil 0.04 l
Onion 0.32 kg
Table salt 3.0 g
Margarine 0.012 kg
Elaboration

For the flatfish (lepidorhombus boscii):

For the vegetables:

  • Peel the carrots.
  • Chop the beans and the carrot into julienne. Steam them until they are al dente.
  • Wash the mushrooms and chop them into quarters. Sauté.
  • Halve the cherry tomatoes.

Baker’s potatoes (sliced roast potatoes)

SERVING

  • Heat the sliced roast potatoes and the vegetables.
  • Grill the fish.
  • Plate the potatoes on one half of the plate and the sautéed vegetables over them. on the other side of the plate, place the fish with a drizzle of olive oil.
Nutritional information (1 portion)
Energy
552.86
kcal
Carbohydrates
25.6
g
Proteins
49.34
g
Lipids
20.31
g
Sugars 6.72 g
Salt (Sodium) 569.3 mg
Folic acid 75.46 ug
Vitamin C 52.83 g
Vitamin A 919.08 ug
Zinc 1.05 mg
Iron 4.05 mg
Calcium 143.05 mg
Cholesterol 90.33 mg
Polyunsaturated fatty acids 3.83 g
Monounsaturated fatty acids 11.01 g
Saturates 3.54 g
Fiber 6.42 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.