Steamed hake with couscous and vegetables

50 min
Type of dish: Fish, Main course
Temperature: Hot
Allergens
Fish
Fish
Gluten
Gluten
Ingredients for 5 portions
Elaboration
  • Preparing fish. Hake suprêmes (pieces of fish without spine and with or without skin) of 150 g.

For this recipe, the following preparations are necessary:

  • Mixed vegetables (jardinière).
  • Couscous.
  • For the steamed hake:
    • Season the hake fillets individually with salt, pepper and intense olive oil.
    • Place on a steam tray pan and cook it in the steam oven at 70 ºC for 6 to 8 minutes.

SERVING

  • Place the hake on the plate.
  • Heat the couscous and the vegetables and place them on one side of the plate.
  • To finish Sprinkle with parsley cut into brunoise.
Nutritional information (1 portion)
Fiber 10.7 g
Saturates 5.86 g
Monounsaturated fatty acids 27.02 g
Polyunsaturated fatty acids 4.39 g
Cholesterol 80.18 mg
Calcium 213.09 mg
Iron 4.29 mg
Zinc 1.41 mg
Vitamin A 886.65 ug
Vitamin C 39.1 g
Folic acid 137.45 ug
Salt (Sodium) 1515.76 mg
Sugars 13.11 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.