Photo: Ernest Porzi
Sea bass baked in salt with preserved lemon sauce and pilaff rice
16 ingredients
2 hr + 1 hr
Makes 4
openrecipes
Estimated Nutrition (whole recipe, rough)
485
Calories
7g
Protein
26g
Fat
58g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Fennel | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | 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
- 500g/1lb 2oz basmati rice
- 80g/3oz butter
- ½ tsp fennel seeds
- salt and freshly ground black pepper
- 2 x 400g/14oz whole sea bass
- 1kg/2½lb coarse sea salt
- 4 garlic
- 1 preserved lemon
- 1 tbsp salted capers
- 4 garlic
- 2 tbsp olive oil
- freshly ground black pepper
- 2 bunches watercress
- 2 tsp white wine vinegar
- 3 tbsp olive oil
- salt and freshly ground black pepper
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