Photo: Gregor Moser
Fish with Olives and Herbes de Provence (Poissons aux Olives et Herbes de Provence)
11 ingredients
openrecipes
Estimated Nutrition (whole recipe, rough)
159
Calories
2g
Protein
14g
Fat
8g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Olive | 1 large (4g) | 4 |
| Squid | not in our table | 0 |
| Winter Savory | 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
- 8 squid, about 1 1/2 lb. total
- 1 1/3 lb. sea bass fillet, about 1 inch thick, cut
- into 4 equal pieces and skin removed
- 1 Tbs. extra-virgin olive oil
- 1/4 tsp. dried winter savory
- 1/8 tsp. dried rosemary
- 1/4 tsp. dried thyme
- 1/2 tsp. freshly ground pepper
- 1/2 cup oil-cured black olives
- 1 tomato, peeled, seeded and coarsely chopped
- 4 fresh thyme sprigs
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