Directions:
- Cut the sea bass in half horizontally.
- Season the inside with salt and pepper and fill the center with the chopped herbs.
- Reassemble the sea bass and season the outside with salt and pepper to taste.
- Wrap in plastic wrap.
- Steam the sea bass in an 8-inch, flat-bottomed steamer, covered, for 6 minutes, or until it is barely opaque.
- To assemble: Remove the plastic wrap.
- Use a very sharp knife to cut the fish into eight 2-inch wedges.
- Choose a flat, colorful plate to set off the dramatic form of the fish.
- Stand one wedge on its end and show the herb filling of the other.
- Garnish with fresh herbs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 112.03 Kcal (469 kJ) | ||
| Calories from fat | 31.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.54g | 5% | |
|---|---|---|---|
| Cholesterol | 45.92mg | 15% | |
| Sodium | 76.08mg | 3% | |
| Potassium | 65.92mg | 1% | |
| Total Carbs | 0.97g | 0% | |
| Sugars | 0.03g | 0% | |
| Dietary Fiber | 0.21g | 1% | |
| Protein | 21.71g | 43% | |
| Vitamin C | 5.3mg | 9% | |
| Iron | 0.7mg | 4% | |
| Calcium | 22.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 124.34 Kcal (521 kJ) | ||
| Calories from fat | 35.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.93g | 5% | |
|---|---|---|---|
| Cholesterol | 50.96mg | 15% | |
| Sodium | 84.44mg | 3% | |
| Potassium | 73.17mg | 1% | |
| Total Carbs | 1.08g | 0% | |
| Sugars | 0.03g | 0% | |
| Dietary Fiber | 0.23g | 1% | |
| Protein | 24.1g | 43% | |
| Vitamin C | 5.8mg | 9% | |
| Iron | 0.8mg | 4% | |
| Calcium | 24.8mg | 2% | |
* 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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