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Roasted Pollock with Slimming Vegetable Spaghetti

Caloric value per serving: 151 kcal

Evening Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 30 minutes
Energy: 146 kcal / serving

Instructions

  • 1.   Thoroughly wash the zucchinis, trim the ends, and cut them into spaghetti-like strips using a peeler.
  • 2.   Peel and finely chop the onions.
  • 3.   Heat 2 tablespoons of oil in a sauté pan. Season the pollock fillets with salt and pepper.
  • 4.   Split the vanilla pod in half lengthwise. Sear the pollock fillets on both sides in the sauté pan over high heat.
  • 5.   Then reduce the heat and add the onions and vanilla.
  • 6.   Cover and cook for about 15 minutes.
  • 7.   Meanwhile, plunge the zucchini spaghetti into boiling salted water. Cook them for 10 minutes.
  • 8.   Drain them and place them in a bowl. Season with salt and pepper, and keep warm.
  • 9.   Remove the pollock fillets from the sauté pan and arrange them on warm plates.
  • 10.   Add the zucchini spaghetti and sprinkle with onions.
  • 11.   Serve immediately.

Notes & Suggestions

  • Source: https://www.cuisineaz.com/recettes/lieu-roti-aux-spaghettis-de-legumes-minceur-57510.aspx

Ingredients for servings

  • 4 place pad
  • 4 zucchinis
  • 2 onions
  • 1 vanilla bean
  • 3 tablespoon of olive oil
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    146 kcal
    7 %
  • Fat
    11,08 g
    16 %
  • of which saturated
    1,79 g
    9 %
  • Carbohydrates
    6,96 g
    3 %
  • of which sugar
    6,14 g
    7 %
  • Protein
    3,01 g
    6 %
  • Fibers
    2,99 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.