Pan-roasted Sea Bass with Citrus-Heirloom Tomato Vinaigrette Recipe
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Directions:
- Combine tomatoes, sugar, and vinegar in a saucepan over medium heat; cook 3 minutes or until sugar dissolves. Stir in parsley and next 6 ingredients. Set aside.
- Score fish skin diagonally two or three times (to prevent curling), and sprinkle with salt and pepper. Sear fillets, skin-side down, in 1 teaspoon oil in a cast iron skillet over medium-high heat about 2 minutes. Press fillets flat with a metal spatula to prevent curling. Transfer skillet to oven, and bake at 450° for 5 minutes or until fish flakes with a fork.
- Serve fillets skin-side up. Spoon sauce over fillets.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1395.94 Kcal (5845 kJ) | ||
| Calories from fat | 1144.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 127.14g | 196% | |
|---|---|---|---|
| Cholesterol | 95.53mg | 32% | |
| Sodium | 1313.05mg | 55% | |
| Potassium | 389.46mg | 8% | |
| Total Carbs | 41.37g | 14% | |
| Sugars | 22.54g | 90% | |
| Dietary Fiber | 12.42g | 50% | |
| Protein | 23.06g | 46% | |
| Vitamin C | 13.8mg | 23% | |
| Iron | 1.3mg | 7% | |
| Calcium | 38.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 236.56 Kcal (990 kJ) | ||
| Calories from fat | 193.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.54g | 196% | |
|---|---|---|---|
| Cholesterol | 16.19mg | 32% | |
| Sodium | 222.51mg | 55% | |
| Potassium | 66mg | 8% | |
| Total Carbs | 7.01g | 14% | |
| Sugars | 3.82g | 90% | |
| Dietary Fiber | 2.1g | 50% | |
| Protein | 3.91g | 46% | |
| Vitamin C | 2.3mg | 23% | |
| Iron | 0.2mg | 7% | |
| Calcium | 6.5mg | 4% | |
* 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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