Easy

Baked megrim with carrot purée and tangy dressing

Name: Baked megrim with carrot purée and tangy dressing
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 700 g Megrim (4 portions of boneless fillets); 400 g Carrot; 50 g Red onion; 40 g Pickled green chillies (drained); 25 g Lemon juice; 45 g Extra virgin olive oil (15 g purée, 10 g fish and 20 g dressing); 350 ml Water (for cooking carrots); 2 g Sweet paprika; 3 g Chives; 3 g Parsley; 0.4 g Black pepper; 2 g Salt (to taste)

Total time50 min Preparation and possible waiting 20 min · Cooking 30 min

Preparation and possible waiting: 20 min · Cooking: 30 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Fish: Ingredient to check: Megrim, Extra virgin olive oil. Sulphites: check label: Ingredient to check: Pickled green chillies. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Baked megrim with paprika carrot purée and a pickled pepper, onion and lemon dressing.

Jump to steps

20 minpreparation and possible waiting

30 mincooking

4servings

1.171 kcalwhole recipe

293 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 50 min Preparation and possible waiting 20 min · Cooking 30 min

Preparation and possible waiting: 20 min · Cooking: 30 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Pescatarian Main course 30 to 60 minutes Home-style

Allergens

View full classification 27 tags

Diet

Pescatarian

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BoilingBakingSautéing

Appliances

CasseroleOvenBlenderSaucepan

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinLow carbohydrate

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Let’s get cooking

Method

Peel and thinly slice the carrots. Soften with 15 g oil in a saucepan for 4 minutes.
Add the paprika, water and salt; cover and simmer for 15–20 minutes.
Blend with just enough cooking liquid to make a thick purée.
Finely chop the red onion, pickled chillies and chives. Mix with the lemon juice and the 20 g dressing oil.
Preheat the oven to 210°C. Place the megrim in a baking dish, season with salt and pepper and brush with the remaining 10 g oil. Bake for 8–12 minutes, depending on thickness, until it reaches 63°C.
Serve the purée beside the fish, spoon over the dressing and finish with chopped parsley.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.