Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
329
Calories
3g
Protein
26g
Fat
19g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Red Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- 10 oz Chilean Sea Bass, fresh
- 10 x Kalamata Olives, pitted
- 2 oz Red Onions
- 3 oz Fresh tomatoes
- 2 oz Balsamic vinegar
- 2 oz Olive Oil
- 1 oz Garlic
- 1 oz Butter
- Salt
- Pepper
- 2 oz White Wine
Directions
1
Preheat oven to 375 degrees.
2
Bake sea bass with wine, 1 ounce butter, salt and pepper for 10 minutes.
3
While fish is baking, saute garlic in oil. Add red onions, and olives.
4
After one minute add tomatoes and balsamic vinegar and 1 ounce of butter.
5
Cook until onions are transparent.
6
Remove sea bass from the oven and place on plate. Pour the onion and olive mixture over and enjoy!
7
Category:Chilian Recipes
8
Category:Chilian Meat Dishes
Recipe sourced from
fandom