Ingredients:
- 3/4 lb chilean sea ref= http://www.foodterms.com/encyclopedia/bass/index.html class= crosslink debug= 22 33 >bass fillet
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 | 4.43 Kcal (19 kJ) | ||
| Calories from fat | 0.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.11g | 0% | |
|---|---|---|---|
| Sodium | 0.93mg | 0% | |
| Potassium | 45.3mg | 1% | |
| Total Carbs | 0.75g | 0% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 0.35g | 1% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 0.5mg | 3% | |
| Calcium | 17.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 295 Kcal (1235 kJ) | ||
| Calories from fat | 63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7g | 0% | |
|---|---|---|---|
| Sodium | 62mg | 0% | |
| Potassium | 3020mg | 1% | |
| Total Carbs | 50g | 0% | |
| Dietary Fiber | 7g | 0% | |
| Protein | 23g | 1% | |
| Vitamin C | 50mg | 1% | |
| Iron | 32mg | 3% | |
| Calcium | 1139mg | 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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