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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Check the sea bass fillet for any errant bones and scales, and divide into 4 equal portions. | 2. Season the fillets generously with salt and pepper and lightly dredge in the flour. | 3. Heat 2 tablespoons of the olive oil in a large frying pan (preferably nonstick) over medium heat and sauté the sea bass for about 5 minutes on each side. | 4. While the sea bass is cooking, grind the parsley, capers, anchovies, and garlic in a mortar with a pestle or in a food processor. Finally, when it is fairly well mixed together, add the mustard, lemon juice, and the remaining virgin olive oil. | 5. Season with pepper and check for salt. | 6. To serve, spoon some of the sauce onto each of the warmed plates and carefully set the sea bass on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sea bass fillet	1 1/3			33.6222	0.0	7.48	0.1889
salt				-	-	-	-
white pepper			ground	-	-	-	-
purpose flour	1/3	cup		33.6222	0.0	7.48	0.1889
extra virgin olive oil	1/4	cup		33.6222	0.0	7.48	0.1889
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901
caper	2	tablespoons	drained	3.9560000000000004	0.8411	0.4059	0.1479
anchovy fillet	4			33.6222	0.0	7.48	0.1889
garlic clove	1		chopped	33.6222	0.0	7.48	0.1889
dijon mustard	1	teaspoon		33.6222	0.0	7.48	0.1889
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
extra virgin olive oil	1	tablespoon		33.6222	0.0	7.48	0.1889

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