Parmesan Coated Roasted Fish
with Summer Vegetables
Mediterranean flavours to elevate the evening!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
40 min
Mediterranean flavours to elevate the evening!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
Ingredients
Fish and Veg
Nile perch fillet
6*
0 Grams
Allergens
*6 Fish
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep veggies
Peel and mince garlic. Wash and slice leeks. Slice tomato and zucchini. Mince red chilli.
2 Make coating
In a small bowl, combine almond flour, salt, oregano, basil, olive oil, cooking cream, and eggs.
3 Bake and serve
Preheat the oven to 200°C. Lightly grease a roasting dish or line it with baking paper. Layer all the veggies in the dish and add the fish on top. Pour the coating on the fish. Grate Parmesan and sprinkle on top. Drizzle the vegetables generously with olive oil. Bake for 25-30 minutes. Sprinkle with chopped fresh parsley.
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