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Citrus, Dill and Fennel Sea Bass

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)84.0768
Energy (kCal)449.7993
Carbohydrates (g)1.8206
Total fats (g)9.5465
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Trim the fins off the sea bass and score the flesh on both sides. Season and set aside. | 2. Place the fennel, citrus zest and juice and a splash of olive oil in a mixing bowl and mix together well. | 3. Lightly oil a large sheet of kitchen foil and lay the fish on it. Stuff the chopped dill into the scored skin. Fill the belly with the fennel and citrus mixture. Wrap the foil round the fish and seal securely. | 4. Brush the base of the foil with olive oil and chargrill or barbecue for 20 minutes over medium heat. | 5. Open the bag, check the fish is cooked through at the thickest point, and serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sea bass 1 scaled gutted 439.7343 0.0 83.5495 9.0667
    salt black pepper ground - - - -
    fennel bulb 1 chopped - - - -
    orange juice zest 1 juice grated - - - -
    lemon juice zest 1 juice grated - - - -
    extra virgin olive oil - - - -
    dill 1/2 chopped 10.065 1.8206 0.5273 0.4798

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



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