Photo: Ernest Porzi
Roasted seabass with Italian salsa
14 ingredients
30 min + 30 min
Serves 4
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Estimated Nutrition (whole recipe, rough)
594
Calories
38g
Protein
25g
Fat
57g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 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
- 4 fresh whole un-cleaned seabass
- 6 unwaxed lemons
- 4 tbsp flatleaf parsley
- 8 tbsp Italian extra virgin olive oil
- 5 tbsp dry white wine
- 8 tinned anchovy fillets, chopped
- salt and freshly ground black pepper
- a few cherry tomatoes
- small red onion
- blanched courgettes
- roasted yellow pepper
- roasted artichoke in olive oil
- handful black olives
- basil vinaigrette (made by blending fresh basil leaves, olive oil and vinegar)
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