Directions:
- Season the sea bass fillet and place, skin side down, in a hot ovenproof pan.
- Transfer to a hot oven and cook for three minutes.
- Meanwhile, make the pesto. Toast the walnuts in a dry pan.
- Put all the ingredients, except the olive oil, into a pestle and mortar.
- Pound thoroughly until you have a chunky paste.
- Gradually add the olive oil to give the sauce a drizzling consistency.
- Season to taste, and serve the sea bass fillet with the sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1323.7 Kcal (5542 kJ) | ||
| Calories from fat | 1012.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 112.51g | 173% | |
|---|---|---|---|
| Cholesterol | 141.89mg | 47% | |
| Sodium | 1241.02mg | 52% | |
| Potassium | 1410.69mg | 30% | |
| Total Carbs | 23.43g | 8% | |
| Sugars | 4.81g | 19% | |
| Dietary Fiber | 16.27g | 65% | |
| Protein | 52.4g | 105% | |
| Vitamin C | 39.7mg | 66% | |
| Vitamin A | 5.9mg | 197% | |
| Iron | 712.7mg | 3960% | |
| Calcium | 786.4mg | 79% | |
| Amount Per 100 g | |||
| Calories | 281.69 Kcal (1179 kJ) | ||
| Calories from fat | 215.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.94g | 173% | |
|---|---|---|---|
| Cholesterol | 30.2mg | 47% | |
| Sodium | 264.1mg | 52% | |
| Potassium | 300.21mg | 30% | |
| Total Carbs | 4.99g | 8% | |
| Sugars | 1.02g | 19% | |
| Dietary Fiber | 3.46g | 65% | |
| Protein | 11.15g | 105% | |
| Vitamin C | 8.4mg | 66% | |
| Vitamin A | 1.3mg | 197% | |
| Iron | 151.7mg | 3960% | |
| Calcium | 167.3mg | 79% | |
* 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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