Grilled Fish With Sun Dried Tomato Relish

Gluten Free
Dairy Free
Low Fod Map
Health score
46%
Grilled Fish With Sun Dried Tomato Relish
45 min.
2
677kcal
100%sweetness
9.43%saltiness
21.15%sourness
5.38%bitterness
4.93%savoriness
38.18%fattiness
0%spiciness

Ingredients

  • 0.5 teaspoon balsamic vinegar 
  • 150 cucumber 
  • teaspoon olive oil extra virgin 
  • leaves basil 
  • leaves basil 
  • tablespoons olive oil 
  • 0.5 teaspoon pepper 
  • 0.5 teaspoon salt 
  • teaspoons sesame seed 
  • 0.5 cup sugar 
  • 120 sun-dried tomatoes drained in oil (oil )
  • 400 fish fillet white firm (I used kingklip)

Equipment

  • bowl
  • baking sheet
  • baking paper
  • oven
  • baking pan
  • grill
  • kitchen scissors

Directions

  1. Pre-heat the oven to 200 deg Celsius.
  2. Lay a sheet of baking paper on a baking tray and grease it lightly with olive oil.
  3. Lay the whole fish fillet on the baking sheet and rub the fish generously with the rest of the olive oil.Season with salt and pepper. I like to use Masterfoods Garlic Pepper whenever a recipe calls for salt and pepper.
  4. Place the fish in an oven pre-heated to 200 deg Celsius for 15-20 minutes until fish is cooked. Do not overcook the fish. The standard, fan-forced or grill functions of the oven may be used.While the fish is cooking, lightly peel a piece of cucumber. About 150g large. Leave some skin on for a prettier appearance.
  5. Cut the cucumber into strips and trim off the seeds. Retain the crunchy parts. Dice the cucumber strips. Set aside the cucumber dices in a bowl.Use only sun-dried tomatoes that are soaked in oil.
  6. Remove the tomatoes from the jar and drain the excess oil.
  7. Cut the tomatoes into small pieces.
  8. Add the tomatoes to the cucumber.Stack 5 leaves of mint or basil together.
  9. Roll up the stack of leaves. Using a pair of kitchen scissors, cut the herbs into fine strips.
  10. Add them to the tomato mixture.
  11. Add salt and pepper to taste, 1/2 teaspoon of sugar, 1 teaspoon of extra virgin olive oil, 1/2 teaspoon of balsamic vinegar and 1 teaspoon of toasted sesame seeds. Stir the tomato relish mixture well to combine.
  12. Remove the fish from the oven.
  13. Cut into servicing portions and place the relish on the top of the each fish fillet.
  14. Garnish with sprigs of mint or basil.

Nutrition Facts

Calories677kcal
Protein25.04%
Fat37.23%
Carbs37.73%

Properties

Glycemic Index
171.05
Glycemic Load
35.34
Inflammation Score
-8
Nutrition Score
31.606086956522%

Flavonoids

Apigenin
0.01mg
Luteolin
0.02mg

Taste

Sweetness:
100%
Saltiness:
9.43%
Sourness:
21.15%
Bitterness:
5.38%
Savoriness:
4.93%
Fattiness:
38.18%
Spiciness:
0%

Nutrients percent of daily need

Calories:677.13kcal
33.86%
Fat:29.15g
44.85%
Saturated Fat:4.67g
29.19%
Carbohydrates:66.49g
22.16%
Net Carbohydrates:62.08g
22.57%
Sugar:51.14g
56.82%
Cholesterol:100mg
33.33%
Sodium:848mg
36.87%
Protein:44.13g
88.26%
Selenium:86.5µg
123.57%
Vitamin C:63.93mg
77.49%
Vitamin B12:3.16µg
52.67%
Vitamin B3:10.13mg
50.65%
Potassium:1671.06mg
47.74%
Phosphorus:454.16mg
45.42%
Vitamin D:6.2µg
41.33%
Magnesium:121.24mg
30.31%
Copper:0.59mg
29.46%
Vitamin B6:0.57mg
28.74%
Manganese:0.56mg
27.76%
Vitamin K:29.03µg
27.64%
Vitamin B2:0.39mg
23.05%
Vitamin E:3.16mg
21.04%
Vitamin A:960.39IU
19.21%
Iron:3.44mg
19.11%
Folate:76.03µg
19.01%
Fiber:4.41g
17.63%
Vitamin B1:0.24mg
15.88%
Vitamin B5:1.45mg
14.55%
Zinc:1.44mg
9.63%
Calcium:86.2mg
8.62%
Source:Foodista