Recipes from Italy · by Silvana Nava★ 5.0
Sea Bass Fillets with Zucchini and Potatoes
NUTRITION · PER SERVING45M COOK
CAL 10%·PRO 30%
CARBS 23G46% OF CAL
2G FIBER18G OTHER2G TOTAL SUGAR
FAT 5G23% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sea bass fillets layered with sliced zucchini and potatoes, topped with breadcrumbs and herbs. Elegant yet simple, this dish works hot or at room temperature.
mainitalianfish🥧 baking dishdairy freeveganvegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 of sea bass fillets
- 3 of zucchini medium size
- 3 of potatoes medium size
- breadcrumbs
- salt and pepper
- extra virgin olive oil
- chopped parsley
- 1 clove of garlic
At a glance
PER SERVING · TIME 45M
CAL 10%·PRO 30%
CARBS 23G46% OF CAL
2G FIBER18G OTHER2G TOTAL SUGAR
FAT 5G23% OF CAL
1G SAT4G UNSAT
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
- 30m
- Sodium
- 289mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 504mg
- Calcium
- 34mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 289MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.