Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
275
Calories
5g
Protein
14g
Fat
31g
Carbs
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Striped Bass | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons olive oil
- 4 striped bass fillets (6 ounces each)
- Salt and freshly ground black pepper
- Grated zest and juice of 1 lemon
- 1/2 bunch thyme sprigs
- 3 tablespoons Roasted Garlic Oil (page 93)
- 6 garlic cloves, finely chopped
- 2 shallots, finely diced
- 1 tablespoon fennel seeds, toasted in a dry skillet
- 4 celery ribs, sliced 1/4 inch thick
- 1 tablespoon drained, chopped capers
- 1/4 cup dry white wine
- 1 tablespoon red wine vinegar
- Grated zest and juice of 1 lemon
- 3 pounds mixed heirloom tomatoes, cut in wedges
- 1 cup tightly packed hand-torn fresh basil leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes