Sea Bass with Parsley Sauce
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
289
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 289 cal. | (14 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 27.5 μg | (46 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 629 mg | (16 %) | ||
| Calcium | 166 mg | (17 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 207 mg | |||
| Cholesterol | 108 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 pcs Sea bass fillet (each about 160 grams)
- lemons (Juiced)
- salt
- freshly ground peppers
- 1 pinch Saffron
- 6 Tbsps olive oil
- 1 Red Bell pepper
- black, pitted Olives
- 2 Tbsps chopped parsley
- 2 Tbsps White vinegar
Preparation steps
1.
Rinse and pat dry fish fillets, season with salt and pepper.
2.
Combine vinegar with parsley and 4 tablespoons of oil and puree, season with salt and pepper.
3.
Rinse and halve bell pepper, remove seeds and ribs, cut into beautiful diamonds. Halve olives to make the same number as pepper pieces.
4.
Heat remaining oil in the pan and cook fish fillets for about 2-3 minutes per side.
5.
Arrange sea bass fillets on plates, garnish with some saffron, pepper and olives. Drizzle with parsley sauce and serve.
6.
If desired, serve with fried vegetable slices.
