Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
480
Calories
8g
Protein
26g
Fat
55g
Carbs
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Seed | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Sauce | 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
- 2 whole sea bass, from
- , ask your fishmonger, cleaned and gutted, head and tail on
- 1 whole fennel
- 1 teaspoon fennel seeds
- 2 cloves garlic
- 50 ml olive oil
- 35 g butter
- ½ a bunch of fresh dill
- ½ a bunch of fresh flat-leaf parsley
- ½ a bunch of fresh basil
- ½ a bunch of fresh mint
- 10 baby potatoes
- 20 capers
- 1 lemon
- 200 ml white wine
- 200 g tomato and basil sauce
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes