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Hut B'camoun (Baked Striped Bass With Cumin Paste)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.1293
Energy (kCal)1053.044
Carbohydrates (g)15.4761
Total fats (g)112.6764
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400°F. | 2. Wash fish and rub inside and out with 2 teaspoons salt. | 3. Let fish rest at room temperature 15 minutes. | 4. Rinse under cold running water to remove the salt. | 5. Pat dry. | 6. Combine remaining salt with oil, parsley, cumin, paprika, garlic and black pepper, and mix well. | 7. Spread mixture over fish inside and out, leaving head and tail exposed. | 8. Lay fish on a large sheet of heavy duty aluminum foil. | 9. Fold foil over fish and bring up edges to enclose completely. | 10. Place on baking sheet and bake in middle of oven 40 minutes, or until fish feels firm when prodded gently with a finger. | 11. Turn onto a serving platter and garnish with lemon slices. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bass 1 striped - - - -
    salt 3 teaspoons divided - - - -
    olive oil 1/2 cup 954.72 0.0 0.0 108.0
    parsley 1/2 cup chopped 10.8 1.899 0.8909999999999999 0.237
    cumin seed 2 tablespoons crushed 45.0 5.3088 2.1372 2.6724
    paprika 2 tablespoons 38.352 7.3426 1.923 1.7530000000000001
    garlic 1 teaspoon chopped 4.172 0.9257 0.1781 0.013999999999999999
    black pepper - - - -
    lemon - - - -

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



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