Steamed Sea Bass and Vegetable Packets
Nutritional values
(Percentage of daily recommendation)
| Calorie | 379 cal. | (18 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 33.2 μg | (55 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 180 mg | (189 %) | ||
| Potassium | 1,030 mg | (26 %) | ||
| Calcium | 247 mg | (25 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 233 mg | |||
| Cholesterol | 128 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 4 Sea bass fillet about 1 Kg (approximately 2 pounds)
- 1 bunch scallions (white parts finely chopped)
- ½ bunch parsley (finely chopped)
- 2 small, green Bell pepper (cut into strips)
- 2 Tomatoes (peeled, seeded, cut into slices)
- 1 Tbsp fresh Dill (finely chopped)
- 2 Tbsps fresh mint (finely chopped)
- 2 tsps sweet ground paprika
- 1 tsp ground paprika (or spicy paprika)
- 2 Tbsps clarified butter
- 4 fresh bay leaves (or dried)
- 4 Tbsps lemon juice
- 4 thin lemons
- 4 Tbsps olive oil
- 4 Tbsps Raki (Turkish anisette or Ouzo)
- salt
- freshly ground peppers
Preparation steps
Preheat oven to 200°C (approximately 400°F). With scissors, cut parchment paper (or aluminum foil) into 4 large rectangles to wrap fish fillets. Mix chopped scallions, chopped parsley, finely chopped dill, chopped mint and paprika in a bowl. Season with salt and pepper. Brush melted butter over parchment paper rectangles and place fish fillet in middle of each.
Place a bay leaf on each fillet and spread herb mixture onto each fish fillet. Garnish with tomatoes, peppers and lemon slices. Mix 4 tablespoons of lemon juice, 4 tablespoons olive oil, 4 tablespoons Raki and 4 tablespoons water and sprinkle fillets. Season with pepper and salt. Roll top and bottom of parchment paper to form a packet.
Twist ends of parchment paper together tightly, as if twisting a candy wrapper, and tuck under filet packet. After packet is sealed, brush tops with water and place on a baking sheet. Bake for about 25 minutes. To serve, open parchment paper halfway, working carefully to avoid steam and arrange on a plate.
