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Chilean Sea Bass Provencal

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)25.5452
Energy (kCal)401.5032
Carbohydrates (g)19.6501
Total fats (g)24.3374
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 400 degrees. | 2. Heat the olive oil in a large oven-proof skilley over medium-high heat. | 3. Add onions, 1/4 cup of parsley, thyme, garlic and red pepper. | 4. Saute until onions begin to soften, about 5 minutes. | 5. Stir in tomatoes & wine. | 6. Sprinkle fish with salt & pepper. | 7. Place fish in same shillet & spoon vegetables atop fish. | 8. Bring to simmer. | 9. Cover; bake until fish is opaque in center, about 10-12 minutes. | 10. Transfer fish to plates. | 11. Stir remaining parsley into sauce. | 12. Boil sauce until reduced slightly, about 2 minutes. | 13. Season to taste with salt & pepper, spoon over sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 3 tablespoons 100.8667 0.0 22.44 0.5667
    yellow onion 2 1/2 cups sliced 287.1 17.0955 2.0662 23.49
    parsley 1/2 cup chopped 10.8 1.899 0.8909999999999999 0.237
    thyme 1 tablespoon 2.424 0.5868 0.1334 0.0403
    garlic clove 3 chopped 100.8667 0.0 22.44 0.5667
    red pepper 1/4 teaspoon crushed 0.3125 0.0688 0.0146 0.0034
    rom tomato 1 1/4 1/4 chopped 100.8667 0.0 22.44 0.5667
    white wine 3/4 cup - - - -
    sea bass fillet 4 100.8667 0.0 22.44 0.5667
    sea salt 100.8667 0.0 22.44 0.5667
    pepper ground - - - -

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



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