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Ingredients
US|METRIC
4 SERVINGS
- 1 piece ginger (– thinly sliced)
- white wine (Splash of)
- sesame oil (Splash of)
- soy sauce (Splash of)
- chicken
- 2 spring onions (sliced lengthways)
- 1 whole seabass (about 1kg)
- extra-virgin olive oil
- 1 tsp. ginger (KNORR Professional, Puree)
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Directions
- Preheat the oven to 180 degrees. Oil a sheet of foil – in preparation to cook en papillote.
- Mix the KNORR Chicken Paste Bouillon and a dash of olive oil in a bowl, and rub the paste inside and outside the fish.
- Lay the fish on the prepared foil, pour the wine over the fish and fold the foil around it. Transfer to the oven for 15-17 minutes after warming the fish on an oven tray over a heated hob.
NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol210mg70% |
| Sodium500mg21% |
| Potassium850mg24% |
| Protein66g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate3g1% |
| Dietary Fiber0g0% |
| Sugars<1g |
| Vitamin A6% |
| Vitamin C4% |
| Calcium6% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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