Roasted sea bass with baked provençal tomatoes

45 min
Seasonal period: All year
Allergens:
Fish
Fish
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Small sea bass, farmed 1.5 kg
Table salt 3.75 g
Roasted tomato 5.0 ud
Preparing baked fish 5.0 ud
See Recipe
Vine tomato 0.4 kg
Table salt 0.5 g
Butter 0.005 kg
See Recipe
Garlic, bulb 1.6 ud
Parsley 2.5 g
White wine 0.05 l
Intense olive oil 0.125 l
Elaboration

For this recipe, the following elaborations are needed:

SERVING

  • Place the fish on the plate serving the tomatoes next to it.
Nutritional information (1 portion)
Energy
459.49
kcal
Carbohydrates
2.93
g
Proteins
44.01
g
Lipids
29.02
g
Fiber 1.1 g
Saturates 5.25 g
Monounsaturated fatty acids 19.11 g
Polyunsaturated fatty acids 3.59 g
Cholesterol 165.63 mg
Calcium 58.6 mg
Iron 3.31 mg
Zinc 2.11 mg
Vitamin A 58.28 ug
Vitamin C 20.6 g
Folic acid 29.15 ug
Salt (Sodium) 524.7 mg
Sugars 2.64 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.