Try this Sea Bass with Tomato Fondue, Asparagus And Sauce Vierge recipe, or contribute your own.
Suggest a better descriptionMix the sliced fennel together with the olive oil and lemon juice; season well and set aside. For the tomato compote sweat the shallots and garlic in the olive oil until translucent. Add the tomatoes and balsamic vinegar, cook over a medium heat for about 10 minutes, most of the liquid should be evaporated. Season well and keep warm. Season the seabass and pan fry for about 2 minutes on the flesh side in a little olive oil. Turn onto the skin side then fry for a further 3 minutes, then finish in the pre-heated oven for 2 more minutes. Keep warm. Mix the ingredients for the sauce vierge, season well and set aside. Serve the seabass on top of the fennel mixture and tomato compote, then spoon the sauce vierge and aspargus vierge and asparagus around. Per serving: 440 Calories (kcal); 47g Total Fat; (92% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 18mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (22g) | ||
Recipe Makes: 4 servings | ||
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Calories: 194 | ||
Calories from Fat: 190 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.1g | 28 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 15.4g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 41.1mg | 1 % | |
Potassium 11.6mg | 0 % | |
Total Carbohydrate 1.6g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.4g | ||
Protein 0.1g | 0 % | |
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: 194
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