Try this Sea Bass with Lemon Caper Fettuccine recipe, or contribute your own.
Suggest a better descriptionIn a large bowl combine well the olive oil, the lemon juice, the capers, the cayenne, and the parsley and transfer 1 tablespoon of the mixture to a small bowl. In a large saucepan of boiling salted water cook the fettuccine until it is al dente, drain it well, and in the large bowl toss it with the lemon mixture and salt to taste until the mixture is combined well. Pat the fillets dry and season them with salt and pepper. In a non-stick skillet heat the vegetable oil over moderately high heat until it is hot but not smoking and in it saute the fillets, skin sides up, for 4 minutes. Turn the fillets and saute them for 4 minutes more, or until they are crisp and just flake. Divide the fettuccine between 2 heated plates, top it with the fillets, and drizzle each fillet with half of the remaining 1 tablespoon lemon mixture. Serves 2. Gourmet April 1990
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Serving Size: 1 Serving (147g) | ||
Recipe Makes: 1 servings | ||
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Calories: 544 | ||
Calories from Fat: 161 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.9g | 24 % | |
Saturated Fat 8.4g | 42 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 32.6mg | 10 % | |
Sodium 91.3mg | 3 % | |
Potassium 383.6mg | 10 % | |
Total Carbohydrate 91g | 27 % | |
Dietary Fiber 12.8g | 51 % | |
Sugars, other 78.2g | ||
Protein 8.7g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 544
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