Roasted Whitefish Fillet with Leek, Bok Choy and Swiss Chard
- Allspice7 g18 kcal
- Bok choy3 piece117 kcal
- Cinnamon4 g10 kcal
- Leek3 piece183 kcal
- Mung beans126 g437 kcal
- Salsa220 ml64 kcal
- Savory1 bunch54 kcal
- Sea salt7 g0 kcal
- Swiss chard1 bunch38 kcal
- Truffle oil23 ml203 kcal
- Whitefish fillet378 g507 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tender whitefish fillet paired with leek, bok choy and swiss chard and mung beans, finished with savory and a hit of cinnamon and allspice. 1. Pat the whitefish fillet dry and season with sea salt, cinnamon and allspice. 2. Heat truffle oil in a heavy pan and sauté the whitefish fillet until it develops a deep golden crust, about 18 minutes. 3. Add leek, bok choy and swiss chard to the pan and cook until just tender, stirring in savory for fragrance. 4. Cook the mung beans separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of salsa before serving hot.