Preheat oven to 375 degrees. Bake sea bass with wine, 1 ounce butter, salt and pepper for 10 minutes. While fish is baking, saute garlic in oil. Add red onions, and olives. After one minute add tomatoes and balsamic vinegar and 1 ounce of butter. Cook until onions are transparent. Remove sea bass from the oven and place on plate. Pour the onion and olive mixture over and enjoy! Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams
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|Serving Size: 1 Serving (446g)|
|Recipe Makes: 2|
|Calories from Fat: 768 (74%)|
|Amt Per Serving||% DV|
|Total Fat 85.3g||114 %|
|Saturated Fat 23.5g||117 %|
|Monounsaturated Fat 49.7g|
|Polyunsanturated Fat 8.3g|
|Cholesterol 118.4mg||36 %|
|Sodium 475.9mg||16 %|
|Potassium 840.1mg||22 %|
|Total Carbohydrate 34.3g||10 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 31.3g|
|Protein 31.5g||45 %|
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Calories per serving: 1037
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