Photo: Markus Spiske
Roasted Striped Bass with Fennel, Tomatoes, and Oil-Cured Olives
10 ingredients
Makes 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
788
Calories
18g
Protein
16g
Fat
140g
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 |
| Cherry | 1 cup (138g) | 87 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 2 cups dry white wine
- 1 cup (about) extra-virgin olive oil
- 2 large fresh fennel bulbs with fronds attached, trimmed; bulbs quartered lengthwise, then thinly sliced; fronds chopped and reserved for garnish
- 1 large red onion, halved lengthwise through root end, thinly sliced (about 3 cups)
- 3 1 1/4- to 1 1/2-pound whole striped bass, cleaned, gutted, scaled
- 1/4 cup (about) all purpose flour
- 6 large garlic cloves, peeled, crushed, divided
- 3/4 cup chopped fresh Italian parsley, divided
- 1 pound cherry tomatoes, halved
- 1/2 cup oil-cured black olives, pitted, halved
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes