Sea Bass with Olives and Tomatoes
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
462
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 462 cal. | (22 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 12.9 μg | (22 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 15.1 mg | (126 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,672 mg | (42 %) | ||
| Calcium | 247 mg | (25 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 308 mg | |||
| Cholesterol | 144 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams waxy potatoes
- salt
- freshly ground peppers
- olive oil
- 200 milliliters dry white wine
- 800 grams Sea bass fillet
- 4 Plum tomato
- 100 grams black Olives (pitted)
- 1 Tbsp freshly chopped Basil
Preparation steps
1.
Preheat the oven to 180 ° C convection.
2.
Peel potatoes, cut into slices and arrange in an ovenproof dish. Season with salt and pepper and drizzle with olive oil. Add wine and bake in preheated oven at 180°C (approximately 350°F) for about 15 minutes, turning over occasionally.
3.
Rinse sea bass, pat dry and cut into 4 serving pieces. Rinse and halve tomtoes. Spread fish, tomatoes and olives over potatoes and season with salt and pepper. Bake for 10 more minutes. Baste fish with cooking juices occasionally.
4.
Sprinkle with basil and serve.
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