Roasted sea bass with baked provençal tomatoes
45 min
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Small sea bass, farmed
1.5 kg
Table salt
3.75 g
Roasted tomato
5.0 ud
Preparing baked fish
5.0 ud
Vine tomato
0.4 kg
Table salt
0.5 g
Butter
0.005 kg
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.
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