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Chilean Sea Bass With Zucchini

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.6364
Energy (kCal)274.641
Carbohydrates (g)22.253
Total fats (g)15.5461
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place fish in a single layer in foil-lined 9x13 baking pan. | 2. Spread garlic, parsley, sun-dried tomatoes and green onions over fish. | 3. Sprinkle lemon juice and wine over all. | 4. Arrange zucchini around fish. | 5. Sprinkle fish and zucchini with salt and pepper to taste and small amount of paprika for color. | 6. Drizzle with melted butter. | 7. Cover with foil and crimp edges with bottom foil to seal completely. | 8. Bake at 450F for 20 minutes or until fish flakes easily with fork. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sea bass fillet 1 1/2 1/2 37.825 0.0 8.415 0.2125
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    parsley 2 tablespoons chopped 2.736 0.4811 0.2257 0.06
    sun tomato oil 2 tablespoons sun-dried drained chopped packed 37.825 0.0 8.415 0.2125
    green onion 2 chopped 38.34 8.1508 1.3774 0.6674
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    white wine 1 tablespoon - - - -
    zucchini 2 sliced 4.62 0.6842 0.5962 0.08800000000000001
    salt pepper 37.825 0.0 8.415 0.2125
    paprika - - - -
    butter 2 tablespoons melted 171.0 7.857 5.343 14.4

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



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