Ingredients:
- 1 egg
- 1 teas capers
- 8 oz. fi let of fresh chilean sea bass
- capelline angel hair pasta
- 1 half lemon juies
Directions:
- Draw butter in a saut pan. Dip the 8 oz. filet of fresh Chilean Sea Bass in flour and an egg wash of 1 egg, a splash of water, salt, pepper and chopped parsley. Sear in the saut pan. Flip over and add 1 teaspoon of capers and a touch of salt and pepper. Deglaze with 4 oz. of Chablis, 3 oz. of chicken stock, squeeze half a lemon and add 1 teaspoon of sundried tomato strips. Reduce the sauce for 3 minutes and add 1 slice of butter to thicken sauce. Boil Capellini for 3 minutes, add salt and touch of olive oil. Serve Chilean Sea Bass on bed of Capellini.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 588.99 Kcal (2466 kJ) | ||
| Calories from fat | 312.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.73g | 53% | |
|---|---|---|---|
| Cholesterol | 224.63mg | 75% | |
| Sodium | 865.07mg | 36% | |
| Potassium | 137.83mg | 3% | |
| Total Carbs | 40.96g | 14% | |
| Dietary Fiber | 3.97g | 16% | |
| Protein | 10.54g | 21% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 3.1mg | 17% | |
| Calcium | 137.5mg | 14% | |
| Amount Per 100 g | |||
| Calories | 242.73 Kcal (1016 kJ) | ||
| Calories from fat | 128.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.31g | 53% | |
|---|---|---|---|
| Cholesterol | 92.57mg | 75% | |
| Sodium | 356.51mg | 36% | |
| Potassium | 56.8mg | 3% | |
| Total Carbs | 16.88g | 14% | |
| Dietary Fiber | 1.64g | 16% | |
| Protein | 4.34g | 21% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 1.3mg | 17% | |
| Calcium | 56.7mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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