Photo: Lars Blankers
Fillet of sea bass with ragoût of spring onion and sauce vierge
13 ingredients
30 min + 30 min
Serves 4
openrecipes
Parsley sauce vierge makes a wonderful accompaniment to sea bass in this easy recipe - perfect for entertaining.
Estimated Nutrition (whole recipe, rough)
401
Calories
9g
Protein
14g
Fat
65g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- 350g/13oz potatoes
- 1 small bulb fennel
- 200g/7oz pancetta
- salt and freshly ground black pepper
- 4 x 150g/5oz sea bass
- dash olive oil
- 1 bunch spring onions
- 4 tbsp extra virgin olive oil
- 1 shallot
- 1 medium tomato
- ½ lime
- 1 tbsp balsamic vinegar
- 1 handful fresh flatleaf parsley
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