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Turkish Sea Bass

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)168.1856
Energy (kCal)1379.4889
Carbohydrates (g)5.163
Total fats (g)72.4693
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine garlic, olives, oregano, basil and parsley in small bowl. Season to taste with salt and pepper. Heat oil mixture evenly over bottom of baking dish. Arrange sea bass skin side down, on top. Pour vegetable stock around fillets. Bake basting occasionally with juices until done. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garlic clove 4 - - - -
    olive 1 cup - - - -
    oregano 1 teaspoon dried 2.65 0.6892 0.09 0.0428
    basil 1 teaspoon dried 0.2032 0.0234 0.0278 0.0057
    parsley 2 tablespoons 2.736 0.4811 0.2257 0.06
    salt 1 1/2 1/2 - - - -
    pepper 2 teaspoons ground 11.546 2.9417 0.4779 0.15
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    sea bass 2 lb 879.4687 0.0 167.09900000000002 18.1334
    vegetable stock 1/2 cup 5.525 1.0276 0.2652 0.0774

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



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