Photo: Dana DeVolk
Sea bass with mussels and saffron
14 ingredients
30 min + 30 min
Serves 4
openrecipes
Sea bass simply fried to crisp the skin, served with a rich mussel and white wine sauce with a pinch of saffron - sure to impress!
Estimated Nutrition (whole recipe, rough)
597
Calories
29g
Protein
32g
Fat
51g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Plum | 1 medium (66g) | 30 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Saffron | 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
- 60 mussels
- 60g/2¼oz unsalted butter
- 1 banana shallot
- 2 sprigs thyme
- 100ml/3½fl oz white wine
- 2 plum tomatoes
- 1 tbsp olive oil
- 4 portions wild sea bass
- and freshly ground saltblack pepper
- 1 fennel
- pinch saffron
- 100ml/3½fl oz double cream
- 100g/3½oz samphire
- 1 punnet micro fennel, to garnish
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