Sea Bass Parcels with Herbs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 294 cal. | (14 %) | ||
| Protein | 24.66 g | (25 %) | ||
| Fat | 20.45 g | (18 %) | ||
| Carbohydrates | 4.13 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 111.13 mg | (13,891 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.14 mg | (14 %) | ||
| Vitamin B₂ | 0.19 mg | (17 %) | ||
| Niacin | 6.72 mg | (56 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 13.88 μg | (5 %) | ||
| Pantothenic acid | 0.94 mg | (16 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 19.94 mg | (21 %) | ||
| Potassium | 403.18 mg | (10 %) | ||
| Calcium | 60.6 mg | (6 %) | ||
| Magnesium | 68.87 mg | (23 %) | ||
| Iron | 2 mg | (13 %) | ||
| Zinc | 0.69 mg | (9 %) | ||
| Saturated fatty acids | 3.14 g | |||
| Cholesterol | 53.53 mg |
Preparation steps
Rinse the sea bass under running water and pat dry with kitchen paper. Rinse the rosemary and thyme, shake dry and pluck the leaves. Cut the lemon into thin slices.
Place 4 pieces of baking paper (rectangular, about 20 x 40 cm) (rectangular, approximately 8 x 16 inches) on the work surface. Sprinkle the baking papers with olive oil. Season the sea bass fillets with salt and pepper, and place in the middle of each paper. Top the fillet with half of the herbs and lemon slices.
Drizzle the fillets with olive oil (approximately 1 tablespoon) and sprinkle with remaining herbs. Fold each baking paper over the fillets and seal well to form a parcel.
Place the parcels on a baking tray and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for 25-30 minutes.
Remove the tray from the oven. Serve the parcels unpacked or packed as desired.
