Directions:
- Combine garlic, olives, oregano, basil and parsley in small bowl. Season to taste with salt and pepper. Heat oil mixture evenly over bottom of baking dish. Arrange sea bass skin side down, on top. Pour vegetable stock around fillets. Bake basting occasionally with juices until done.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 362.74 Kcal (1519 kJ) | ||
| Calories from fat | 164.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.33g | 28% | |
|---|---|---|---|
| Cholesterol | 61.98mg | 21% | |
| Sodium | 4397.41mg | 183% | |
| Potassium | 434.06mg | 9% | |
| Total Carbs | 17.06g | 6% | |
| Sugars | 0.44g | 2% | |
| Dietary Fiber | 1.57g | 6% | |
| Protein | 27.88g | 56% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 0.4mg | 2% | |
| Calcium | 50mg | 5% | |
| Amount Per 100 g | |||
| Calories | 160.89 Kcal (674 kJ) | ||
| Calories from fat | 73.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.13g | 28% | |
|---|---|---|---|
| Cholesterol | 27.49mg | 21% | |
| Sodium | 1950.43mg | 183% | |
| Potassium | 192.52mg | 9% | |
| Total Carbs | 7.57g | 6% | |
| Sugars | 0.2g | 2% | |
| Dietary Fiber | 0.7g | 6% | |
| Protein | 12.37g | 56% | |
| Vitamin C | 1mg | 4% | |
| Iron | 0.2mg | 2% | |
| Calcium | 22.2mg | 5% | |
* 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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