RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	90.5861
Energy (kCal)	424.646
Carbohydrates (g)	4.5217
Total fats (g)	2.637
Fatty acids, total saturated 20:0 (g)	0.0014
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0929
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2357
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.7026
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0544
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.1687
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0046
Proline (g)	0.0081
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.1644
Adjusted Protein (g)	0.0000
Cystine (g)	0.0005
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	76.5278
Copper, Cu (mg)	1.1618
Maltose (g)	0.0000
Zinc, Zn (mg)	4.7173
Total lipid (fat) (g)	2.6370
Vitamin K (phylloquinone) (g)	173.7463
Cholesterol (mg)	226.6672
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0149
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.1900
Folate, total (g)	95.3191
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	3613.9322
Energy (kcal)	424.6460
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0697
Fatty acids, total saturated 14:1 (g)	0.0014
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0016
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.1043
Sugars, total (g)	2.8636
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	15.7384
Lutein + zeaxanthin (g)	820.7409
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1496
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0065
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	104.1036
Fatty acids, total saturated 16:0 (g)	0.4440
Carbohydrate, by difference (g)	4.5217
Vitamin D (IU)	0.0000
Fructose (g)	1.5052
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0112
Tyrosine (g)	0.0031
Potassium, K (mg)	1179.6585
Fatty acids, total saturated 12:0 (g)	0.0021
Vitamin A, RAE (g)	294.0204
Serine (g)	0.0052
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0055
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0014
Fatty acids, total saturated 22:0 (g)	0.0014
Fatty acids, total saturated 14:0 (g)	0.0137
Histidine (g)	0.0023
Isoleucine (g)	0.0045
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	5.2731
Water (g)	426.7127
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	1896.1182
Sodium, Na (mg)	321.0896
Iron, Fe (mg)	6.9576
Energy (kJ)	1774.3339
Ash (g)	5.8923
Caffeine (mg)	0.0000
Glycine (g)	0.0055
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.1859
Fatty acids, total polyunsaturated (g)	0.8228
Vitamin E (alpha-tocopherol) (mg)	2.4476
Sucrose (g)	0.1136
Vitamin B-6 (mg)	0.6117
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0069
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.1174
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0014
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.5695
Folate, food (g)	95.3191
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.4259
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0305
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0007
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	298.3193
Fatty acids, total polyunsaturated 16:1 c (g)	0.0014
Fatty acids, total saturated (g)	0.6434
Vitamin B-12 (g)	4.5333
Calcium, Ca (mg)	577.6727
Fatty acids, total saturated 10:0 (g)	0.0085
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0074
Glutamic acid (g)	0.0095
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0221
Vitamin E, added (mg)	0.0000
Retinol (g)	136.0003
Leucine (g)	0.0078
Folate, DFE (g)	95.3191
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	1.4652
Tryptophan (g)	0.0017
Threonine (g)	0.0046
Fatty acids, total polyunsaturated 18:1 c (g)	0.0128
Manganese, Mn (mg)	0.1133
Protein (g)	90.5861
Cryptoxanthin, beta (g)	0.4417
Fatty acids, total saturated 18:1 undifferentiated (g)	0.3548
Betaine (mg)	0.0000
Phosphorus, P (mg)	836.3092
Tocopherol, gamma (mg)	0.0201

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven (430 F, 220 C). | 2. Wash and peel the potatoes. Slice them (about 1/4 inch thick). | 3. Mix the potato slices with as less olive oil as possible. They should only be coated and not soaked. Arrange the slices on an oven-proofed dish, so that later the fish could be placed on them. Salt them to taste with salt and a little pepper. | 4. Put them in the oven and bake them covered with aluminium foil for 15 minutes. | 5. Meanwhile prepare and clean fish. Wash and pat dry. Remove pectoral and ventral fins. | 6. Sprinkle some salt into stomach cavity. Put two slices of lemon, a few slices of garlic and one sprig rosmary into cavity. Brush on both sides with a little olive oil. | 7. After 15 minutes take potatoes out of the oven and sprinkle with slices of green onions and the rest of garlic. | 8. Place fish on the potatoes. Sprinkle with some salt and put back in the oven for 25 to 30 minutes or until fish is done (Fish is done when the dorsal fin can easily be removed). | 9. If the fish gets to dry while baking, brush with a little olive oil. | 10. When fish is done take out of the oven and sprinkle with parsley and serve hot with additional slices of lemon. | 11. NOTE: Serve fish as a whole or fillet prior to serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sea bream	1			403.4676	0.0	89.7602	2.2667
potato	1/2			-	-	-	-
garlic clove	1		sliced	403.4676	0.0	89.7602	2.2667
green onion	1		sliced	19.17	4.0754	0.6887	0.3337
lemon	1/2		sliced	0.6404	0.2058	0.0243	0.0066
rosemary	1 -2	inches	sprig	-	-	-	-
olive oil				-	-	-	-
salt pepper				403.4676	0.0	89.7602	2.2667
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Orata Al Forno (Baked Sea Bream With Potatoes)