Photo: Anna Pelzer
Tempura of lemon sole with roasted fennel and pepper and spinach salad
15 ingredients
30 min + 30 min
Serves 1
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Estimated Nutrition (whole recipe, rough)
708
Calories
18g
Protein
16g
Fat
128g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Fennel | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lemon Sole | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tbsp olive oil
- ½ fennel
- salt and freshly ground black pepper
- ½ orange
- ½ orange
- ½ red pepper
- 4 tbsp olive oil
- salt and freshly ground black pepper
- 2 handfuls fresh spinach
- ½ lemon
- 3 tbsp self-raising flour
- salt and freshly ground black pepper
- 100ml/3½fl oz sparkling water
- 1 x 180g/6½oz lemon sole
- , for deep frying vegetable oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes