Photo: Dragne Marius
Cornish sea bass stuffed with fennel & olives
13 ingredients
Serves 4
openrecipes
This fish can handle robust Mediterranean flavours when teamed with a cool basil, coriander and mint salad
Estimated Nutrition (whole recipe, rough)
218
Calories
3g
Protein
14g
Fat
24g
Carbs
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 |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Olive | 1 large (4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Coriander | 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
- 4 whole sea bass , gutted and cleaned
- 120g mixed olives , pitted
- olive oil
- ½ a large bulb fennel , finely shaved
- 1 lemon , chopped
- ½ a large bulb fennel , finely shaved
- 2 tbsp lime juice
- olive oil
- 2 red chillies , seeded and cut into julienne strips
- 4 spring onions , finely sliced diagonally
- a small handful coriander leaves
- a small handful basil leaves
- ½ a small handful mint leaves
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