Low Calorie Recipes - Coley Fillet With Steamed Vegetables
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| Low Calorie Recipes : Coley Fillet With Steamed Vegetables |
- Ingredients for 2 people:
300 g carrots
300 g turnip
salt
1/2 bunch of dill
1 tablespoon olive oil
1 organic lime
Two pollock fillets (à 150 g)
sea salt
greaseproof paper
kitchen string
- Preparation of Coley fillet with steamed vegetables
Peel, wash and cut into 3 cm long
pins 1 carrot and rutabaga . Vegetables and cook in boiling salted water for
about 5 minutes.
Wash 2 dill, shake dry and , except
for some for garnish , finely chop . Dill and olive oil mix . Wash the lime ,
cut one half into slices and squeeze the juice from the other half . Wash fish,
pat dry , sprinkle with lime juice and sprinkle with sea salt.
Drain 3 vegetables and spread over 2
pieces of parchment paper. Fish and lime slices on top place , brush with herb
oil . Fold parchment paper and seal it at the ends. Put packets on a baking
sheet and bake in preheated oven (electric oven : 200 ° C / fan 175 ° C / gas
mark 3) bake for about 15 minutes. Take parcels from the oven and garnish with
remaining dill.
Preparation time about 40 minutes.
Per serving about 920 kJ , 220 kcal . E 30 g, F 7 g, 8 g of KH
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