Sea Bass, Languedoc Style
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INGREDIENTS
INSTRUCTIONS
Heat 2 tablespoons oil in heavy large nonstick skillet over medium-high heat. Season fish with salt and pepper. Add to skillet and saute until just cooked through, turning occasionally, about 8 minutes. Transfer fish to plates. Reduce heat to medium-low. Add remaining 2 tablespoons oil, garlic and thyme and cook until garlic is golden brown, stirring occasionally, about 4 minutes. Add lemon juice and simmer until liquid thickens slightly, about 1 minute. Season to taste with salt. Spoon sauce, garlic and thyme over fish. Sprinkle with chives and serve. Serves 2. Bon Appetit May 1994
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (285g) | ||
| Recipe Makes: 1 servings | ||
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| Calories: 1927 | ||
| Calories from Fat: 1927 (100%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 216g | 288 % | |
| Saturated Fat 31g | 155 % | |
| Monounsaturated Fat 103.8g | ||
| Polyunsanturated Fat 71.4g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0.7mg | 0 % | |
| Potassium 85.1mg | 2 % | |
| Total Carbohydrate 5.9g | 2 % | |
| Dietary Fiber 0.3g | 1 % | |
| Sugars, other 5.6g | ||
| Protein 0.3g | 0 % | |
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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. |
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Calories per serving: 1927
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