- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Energy 178.11 (Kcal)
- Carbohydrates 9.16 (g) of which sugars 5.08 (g)
- Proteins 24.49 (g)
- Fat 4.49 (g) of which saturated 0.32 (g)of which unsaturated 0.75 (g)
- Fibers 1.99 (g)
- Sodium 227.42 (mg)
Indicative values for a portion of 5 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Notes, Tips, and Variations
I left the skin on to prevent the fillets from breaking. However, if it bothers you, you can remove it before cooking.
In season, you can use fresh cherry tomatoes instead of sun-dried. If you don’t like onion, you can omit it or replace it with a couple of garlic cloves.
The preparation can be adapted to other fish fillets, such as sea bream, bass, sole, or perch.
If you want to continue following me
You can find me on Facebook, Instagram and Pinterest!
To receive the recipe of the day for free, you can subscribe to my Telegram channel.
Sponsored affiliate links may be present in this content.
