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Ingredients
- 8 filets de rouget
- 2 citrons jaunes non traités
- 40 g d'échalotes coupées en deux
- 70 g d'huile d'olive extra vierge
- 4 pincées de sel à ajuster en fonction des goûts et 1 c. à café de sel
- 4 pincées de poivre moulu à ajuster en fonction des goûts
- 1 c. à café de graines de fenouil
- 3 brins de persil frais, équeutés
- 150 g de fenouil coupé en morceaux
- 50 g d'oignon
- 300 g de tomates coupées en quatre
- 1500 g d'eau
- 200 g de quinoa
- Nutrition
- per 1 portion
- Calories
- 513.8 kcal / 2148.3 kJ
- Protein
- 30.3 g
- Fat
- 25.8 g
- Carbohydrates
- 35 g
- Fibre
- 6.5 g
- Saturated Fat
- 1 g
- Sodium
- 119.5 mg
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