Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| 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
- 3/4 lb Chilean Sea Bass fillet
- Salt and Ground Black Pepper
- 3 tbl Chopped tarragon, dill and flat-leaf parsley
- 1 sprg tarragon, dill and flat-leaf parsley for garnish
Directions
Cut the sea bass in half horizontally.
Season the inside with salt and pepper and fill the center with the chopped herbs.
Reassemble the sea bass and season the outside with salt and pepper to taste.
Wrap in plastic wrap.
Steam the sea bass in an 8-inch, flat-bottomed steamer, covered, for 6 minutes, or until it is barely opaque.
To assemble: Remove the plastic wrap.
Use a very sharp knife to cut the fish into eight 2-inch wedges.
Choose a flat, colorful plate to set off the dramatic form of the fish.
Stand one wedge on its end and show the herb filling of the other.
Garnish with fresh herbs.
Category:Chilian Recipes
Category:Chilian Meat Dishes