Sea Bass With A Warm Brown Shrimp Vinaigrette Recipe

Summary

Difficulty LevelMediumHealth IndexAverage
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Sea bass fillets4 (skin on)
 Olive oil2 Tablespoon
 Garlic2 Clove (10 gm), finely chopped
 Plum tomatoes2 , seeded and diced
 Lemon1 , zested
 Shrimp250 Gram, peeled (Brown)
 Basil leaves10 , finely chopped
 Balsamic vinegar1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1256 Calories from Fat 433

% Daily Value*

Total Fat 49 g74.7%

Saturated Fat 8.5 g42.4%

Trans Fat 0 g

Cholesterol 658.8 mg

Sodium 850.5 mg35.4%

Total Carbohydrates 20 g6.6%

Dietary Fiber 4.4 g17.5%

Sugars 2.4 g

Protein 179 g357.5%

Vitamin A 59.4% Vitamin C 109.2%

Calcium 27.4% Iron 54.6%

*Based on a 2000 Calorie diet

Directions

Fry the fish in a little olive oil skin side down for 4 minutes until the skin is golden and crisp, then turn over and cook for 2 minutes until just opaque.
Remove the fish and keep warm.
In the same pan, add a tablespoon of olive oil, the garlic, tomatoes, lemon zest, shrimp, and basil.
Add a slug of balsamic vinegar and season.
Spoon over the fish.
Serve with crushed new potatoes.
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