Grilled perch with 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
Intense olive oil
0.075 l
Garlic, bulb
0.25 ud
Parsley
3.75 g
Lettuce
0.35 ud
Spring onions
0.35 ud
Vinaigrette sauce
0.038 l
Elaboration
For this recipe, you will need to make the following preparations:
PLATING
- Place the fish on the plate with a spatula.
- Pour over some garlic oil and decorate with chopped parsley.
- Add the seasoned salad on the side.
Nutritional information (1 portion)
Energy
466.16
kcal
Carbohydrates
16.45
g
Proteins
6.06
g
Lipids
41.54
g
Fiber
0.96
g
Saturates
5.92
g
Monounsaturated fatty acids
20.82
g
Polyunsaturated fatty acids
14.21
g
Cholesterol
0.21
mg
Calcium
33.11
mg
Iron
0.77
mg
Zinc
0.43
mg
Vitamin A
71.06
ug
Vitamin C
4.07
g
Folic acid
6.63
ug
Salt (Sodium)
692.87
mg
Sugars
0.23
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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