Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
217
Calories
3g
Protein
14g
Fat
18g
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 |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Striped Bass | 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
- 1 whole striped bass or sea bass, 1 1/2 to
- 2 lb., cleaned
- 4 tsp. extra-virgin olive oil
- Kosher salt and freshly ground pepper, to taste
- 1 large fennel bulb, about 1 lb.
- 1 lemon, thinly sliced
- 4 to 6 garlic cloves, thinly sliced
- 1 cup lightly packed fresh basil leaves
- 1/2 cup lightly packed fresh flat-leaf parsley
- leaves
- 2 to 3 Tbs. dry white wine
- 2 tomatoes, peeled, seeded and coarsely
- chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes