Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Striped Bass | 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
- 1 whole 1.3kg/3lb striped Bass, cleaned and boned
- Black Pepper
- 1 Onion, finely chopped
- 2 Garlic Cloves, finely chopped
- 3 tbsp freshly chopped Parsley
- 50g/2oz Fresh Breadcrumbs
- Milk
- 1 tbsp Butter
- 1 tbsp Olive Oil
- 240ml/8fl.oz. Dry White Wine
Directions
Preheat the oven to 200C, 400F, Gas Mark 6 and butter a shall ovenproof dish large enough to take the whole fish.
Season the inside of the fish with salt and pepper. Set aside.
In a mixing bowl, mix together the onion, garlic, parsley, breadcrumbs, salt and pepper and moisten the mixture with a little milk.
Stuff the cavity of the fish with the breadcrumb mixture then close it up with toothpicks.
Place the fish in the prepared dish, dot with the butter, pour the olive oil over the top then pour the white wine over. Bake for about 40 minutes, or until the fish feels firm when pressed with a finger.
Serve immediately spooning the juices from the dish over the top.
Category:Argentine Recipes
Category:Argentine Meat Dishes