Hake with dill and vegetables

Hake fillet baked with dill alongside zucchini and carrot.

Number of servings

1

Nutrients

For entire dish

Calories

267 kcal

Protein

31.5 g

Carbohydrates

10.9 g

Fat

11.4 g

Fiber

3.2 g

Per serving

Calories

267 kcal

Protein

31.5 g

Carbohydrates

10.9 g

Fat

11.4 g

Fiber

3.2 g

Vitamins

For entire dish

Some micronutrient totals include only ingredients with a recorded value.

A

524.2 mcg

C

31 mg

E

1.4 mg

K

13.9 mcg

B9

25.7 mcg

B12

2 mcg

K⁺

261 mg

Ingredients

• Hake — 180 g
• Zucchini — 100 g
• Carrot — 60 g
• Dill — 6 g
• Olive oil — 10 g
• Lemon — 15 g
• Table salt — 2 g

Cooking instructions

1. Preheat the oven to 190 degrees Celsius.
2. Slice the zucchini.
3. Slice the carrot.
4. Chop the dill.
5. Squeeze the juice from the lemon.
6. Arrange the zucchini and carrot on a baking tray.
7. Place the hake on top of the vegetables.
8. Drizzle with the olive oil and lemon juice, then season with the salt.
9. Bake for 20 minutes until the fish flakes easily.
10. Sprinkle with the dill and serve hot.