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Kristin Lazar: "This really surprised me with how delicious it tu…" Read More
13Ingredients
45Minutes
240Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 garlic clove
- 1/2 tsp. anchovy paste
- 2 Tbsp. red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1/2 lb. grape tomatoes (preferably mixed colors, halved if large)
- 1/2 lb. cherry tomatoes (preferably mixed colors, quartered if large)
- 12 Kalamata olives (pitted and coarsely chopped)
- 4 sun dried tomatoes packed in oil (chopped)
- 1 1/2 Tbsp. oregano (chopped)
- 4 sea bass fillets (6-to 8-ounce black, with skin, any pin bones removed)
- 2 Tbsp. extra-virgin olive oil (divided)
- 1/2 red onion (medium, thinly sliced)
- 6 oregano (3-to 4-inch, sprigs)
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories240Calories from Fat190 |
% DAILY VALUE |
Total Fat21g32% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol<5mg1% |
Sodium95mg4% |
Potassium410mg12% |
Protein2g |
Calories from Fat190 |
% DAILY VALUE |
Total Carbohydrate12g4% |
Dietary Fiber5g20% |
Sugars4g |
Vitamin A20% |
Vitamin C25% |
Calcium15% |
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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Reviews(1)
Kristin Lazar 3 years ago
This really surprised me with how delicious it turned out. It’s so simple and flavorful. I followed the recipe exactly. Tip: Be sure to not cut your red onions very thick. I also needed to cook a few minutes more than the recipe.