Photo: Andrew Ridley
Sea bass with sautéed wild mushrooms, sage and crispy Serrano ham
9 ingredients
30 min + 30 min
Serves 4
openrecipes
Try José Pizzaro's recipe for a simple Spanish-style fish supper that's on the table in less than 30 minutes.
Estimated Nutrition (whole recipe, rough)
708
Calories
51g
Protein
41g
Fat
34g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| 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
- 6 tbsp olive oil
- 1 banana shallot
- 1 garlic
- 200g/7oz mixed wild mushrooms
- 12 fresh sage
- salt and freshly ground black pepper
- 300ml/11fl oz fish stock
- 75g/3oz Serrano ham
- 4 x 175g/6oz sea bass
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes