Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
209
Calories
2g
Protein
14g
Fat
15g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| 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
- =
- 4 cloves garlic, minced
- 1 cup pitted black olives
- -chopped
- 1 tsp crumbled dried oregano
- 1 tsp crumbled dried basil
- 2 tbsp minced parsley
- 1 1/2 tsp salt
- 2 tsp fresh grnd. black pepper
- 1/4 cup olive oil
- 2 lbs sea bass fillets
- -(4 to 6 ea)
- 1/2 cup vegetable stock -or-
- - dry white wine
- =
Directions
1
Combine garlic, olives, oregano, basil and parsley in small bowl. Season to taste with salt and pepper. Heat oil in a large baking dish at 425 °F. For 1 minute. Spread olive mixture evenly over bottom of baking dish. Arrange sea bass, skin side up, on top. Pour vegetable stock around fillets. Bake, basting occasionally with juices, until done. To serve, arrange fillets & olive mixture on heated serving plates.
Recipe sourced from
fandom