Bacon-wrapped Sea Bass
(0 votes)
(0 votes)
Health Score:
42 / 100
Difficulty:
easy
Difficulty
Preparation:
5 min.
Preparation
ready in 27 min.
Ready in
Calories:
401
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 401 cal. | (19 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 0 g | (0 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 2.8 μg | (5 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.4 mg | (103 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 770 mg | (19 %) | ||
| Calcium | 215 mg | (22 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 291 mg | |||
| Cholesterol | 173 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 16 ozs fresh Sea bass fillet
- Sea salt (to taste)
- freshly ground Black pepper (to taste)
- 4 slices slab Bacon (thinly sliced)
- 1 Tbsp extra virgin olive oil
- ¼ cup dry white wine
How healthy are the main ingredients?
olive oilPreparation steps
1.
Rinse the fillet under cold running water and pat dry with paper towels. Season the fish all over lightly with salt and pepper. Roll the fillet so that it looks like a small roast; wrap the bacon around it, securing the bacon with wooden toothpicks or cooking twine.
2.
In a heavy-bottomed skillet, heat the olive oil over medium heat. When the pan is hot, add the bacon wrapped fish and brown it on all sides, which will take about 6 minutes. Add the white wine. Cover the skillet and continue cooking the sea bass until it is cooked through, about 16 minutes, turning it occasionally.
3.
Transfer the fillet to a warmed serving platter and let it sit for about 4 minutes. Remove the wooden toothpicks and drain away any liquid that comes from the fish.
4.
To serve, cut the sea bass in half with a very sharp knife. Place atop stewed white beans and tomatoes and steamed spinach, if desired.
