Photo: Stephanie Studer
Striped Bass with Salsa Verde and Mediterranean Roasted Vegetables
12 ingredients
openrecipes
Estimated Nutrition (whole recipe, rough)
484
Calories
36g
Protein
24g
Fat
36g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| 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
- 3-4 Japanese eggplant (1 small regular), cut into ½ inch rounds
- ½ red onion, quartered and sliced
- 1 6oz jar marinated artichoke hearts, drained and rinsed
- 1 tbsp capers
- 1 tbsp chopped parsley
- 1 tbsp chopped chives
- 1 tsp anchovy paste
- 2 tbsp lemon juice (about ½ lemon)
- 2 tbsp olive oil
- ¼ tsp salt
- ¾ lb striped bass filet, skin-on
- olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes