Sea Bass Baked in Foil Ligurian-style
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sea bass baked en papillote with potatoes, cherry tomatoes, olives, and rosemary in the Ligurian style. Light and flavorful with intense Mediterranean aromas and minimal added fat. A simple, elegant preparation that keeps the fish moist and tender.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 sea bass (- about 450 g (1 pound0 each, cleaned and left whole)
- 100 g cherry or grape tomatoes (- 3.5 oz)
- 2 medium potatoes
- 20 Taggiasca olives (- pitted)
- 2 garlic cloves
- salt (- to taste)
- 5 tablespoons extra virgin olive oil
- 1 small onion
- 4 sprigs rosemary
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 914mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1079mg
- Calcium
- 54mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 914MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.