Photo: Gregor Moser
Grilled fish with Seville orange & rosemary butter
6 ingredients
Serves 2
openrecipes
Sounds flash but so esay to make. During the Seville orange season (from January to February), use the spicy sour juice wherever you'd usually use lemon juice
Estimated Nutrition (whole recipe, rough)
564
Calories
28g
Protein
25g
Fat
56g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Couscous | 1 cup cooked (157g) | 176 |
| Butter | 1 tbsp (14g) | 102 |
| Orange | 1 medium (131g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
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
- 50g butter
- 6 anchovies fillets
- 2 sprigs of rosemary , leaves chopped
- 1 Seville orange , zest grated and juiced (or the zest and juice of ½ small orange and ½ lemon)
- 2 x 150g white fish fillets (such as Dover sole)
- couscous to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes