Grilled sea bass with mixed vegetables in Julienne

Ingredients
Elaboration
Nutritional information

Type of dish: Fish

Temperature: Hot

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Small sea bass, farmed 1.1 kg

Table salt 3.75 g

Plain flour 0.1 kg

Sunflower oil 0.1 l

Fried sauce for grilled fish 0.075 l

Julienne vegetables 5.0 ud

Ingredients for Fried sauce for grilled fish (0.075 l) See Recipe

Intense olive oil 0.075 l

Garlic, bulb 0.25 ud

Parsley 3.75 g

Ingredients for Julienne vegetables (5.0 ud) See Recipe

Carrots 0.2 kg

Runner beans 0.15 kg

Olive oil 0.025 l

Table salt 7.5 g

Elaboration

Preelaboraciones de pescados.

Para esta receta son necesarias las siguientes elaboraciones:

EMPLATADO

Colocar el pescado en el plato con la ayuda de una espátula.
Salsear con el refrito de ajos y espolvorear perejil picado.
Añadir la guarnición de juliana de verduras al plato.

Nutritional information (1 portion)

Energy

416.13

kcal

Carbohydrates

19.54

Proteins

29.21

Lipids

24.26

Sugars 3.01 g

Salt (Sodium) 1018.28 mg

Folic acid 26.2 ug

Vitamin C 8.54 g

Vitamin A 494.01 ug

Zinc 1.49 mg

Iron 2.39 mg

Calcium 56.78 mg

Cholesterol 100.34 mg

Polyunsaturated fatty acids 3.87 g

Monounsaturated fatty acids 15.88 g

Saturates 3.85 g

Fiber 2.3 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.

Needed recipes

5 min

Refrito pescado plancha

Elaboraciones complementarias: Salsas
Tipo de cocina: Cocina vegana

30 min

Julienne vegetables

Type of dish: Vegetables
Additional culinary preparation: Garnishes
Cuisine type: Vegan cuisine