Fried Gilthead in Kitchen Herb Lime Oil

Preparation time approx. 35 min:

Cut the gutted and cleaned dorades four times on the skin with the tip of a knife, then stuff with parsley and season with sea salt and pepper. Cut peppers in half, remove seeds and clean. Clean the potatoes and cut them into corners. Cut the tomato 1/4 lid small, hollow out and fill with pesto. Cut lime in half lengthwise and slice. Put the tomatoes and peppers in a frying pan with a little bit of olive oil and cook briefly at 160 °C.

Roast the gilthead in lime oil until crispy on both sides. Roast potato wedges in clarified butter on both sides until golden and season. Arrange the gilthead on a deep oval plate, add the potatoes, peppers and tomatoes and garnish with bunches of chervil.

Nutritional value per person Nutritional value per person 628 Kcal – 29 g fat – 67 g egg white – 23 g carbohydrates – 1 Be Nutrient Quotient: 18 Nutrient Quotient:

The nutrient quotient (Nq) indicates to what extent important micronutrients such as minerals, vitamins and trace elements are present in a dish. The micronutrients that are constantly needed by our body are included in the calculation: Magnesium, potassium, calcium, iron, vitamin C, vitamin D, vitamin B9 (folic acid) and vitamin B1 (thiamine). On a scale from 1 to 25, you can see how high the micronutrient density is in a dish. This is based on the nutrient recommendations of the German Nutrition Society.

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