Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Water | not in our table | 0 |
| Peppermint | 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 strip lemon zest, cut in thin slivers
- 2 tbsp extra virgin olive oil
- 1 large red onion, chopped
- 8 oz zucchini, cut in ½ " chunks
- 1 clove garlic, minced
- 4 (4 – 6 oz) bass or other fish fillets, about 1" thick
- 1 tbsp red wine vinegar
- 1 tbsp water
- 2 tbsp finely chopped fresh mint leaves
Directions
Heat oven to 400°F.
In 13"x9" baking dish, combine lemon zest, 1 tbsp oil and onion, reserving 1 tbsp onion.
Spread in even layer.
Roast onion until tender, stirring occasionally, about 15 minutes.
Remove from oven.
Stir in zucchini, squash and garlic.
Return to oven and roast 10 min.
Remove from oven.
Increase oven temp to 450°F.
Push vegetables to 1 side and add fish.
Spoon vegetables over fish.
Return to oven and roast until fish is opaque in center, 8 – 10 minutes for thin fillets and 12 – 15 minutes for thicker fillets.
Meanwhile, combine remaining oil with vinegar, water, mint leaves and remaining onion.
Spoon over bass fillets and serve.