Flounder Fillet with Spinach and Zucchini
Description
A dietary and exquisite dish where delicate flounder fillet is served on a bed of stewed spinach and young zucchini.
- Slice zucchini thinly, chop garlic. Wash and dry the spinach.
- Melt half the butter in a sauté pan, add garlic, then zucchini. Sauté for 2 minutes.
- Add spinach, cook, stirring, until it wilts down.
- Pour in the cream, season with salt and pepper. Bring to a boil and remove from heat.
- Pat flounder fillet dry, season. Fry the fish in the remaining butter until golden on both sides (about 3 minutes per side).
- Place creamy spinach with zucchini on a plate, top with flounder fillet.
290
88 kcal / 100 g
kcal
24.1 g
7.3 g / 100 g
Protein
7.9 g
2.4 g / 100 g
Carbohydrates
18.8 g
5.7 g / 100 g
Fats
4.0 g
1.2 g / 100 g
Ash
2.6 g
0.8 g / 100 g
Fiber
83.3%
Water
3.5 g
1.1 g / 100 g
Sugars
0.2 g
0.1 g / 100 g
Starch
0.85 g
0.26 g / 100 g
Omega-3
0.42 g
0.13 g / 100 g
Omega-6
9.8 g
3.0 g / 100 g
SFA