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Roasted Branzino With Tomatoes and Olives
LOS ANGELES TIMES15Ingredients
70Minutes
970Calories
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Ingredients
US|METRIC
3 SERVINGS
- 2 whole striped bass (or branzinos, 13 to 14 ounces each, scaled and gutted)
- kosher salt
- freshly cracked black pepper
- 1 cup fresh basil leaves
- 1 lemon (thinly sliced)
- 1 cup olive oil (everyday, plus more for drizzling)
- 1 small yellow onion (finely chopped)
- 6 garlic cloves (minced)
- 1 red bell pepper (seeded and finely chopped)
- 1/2 tsp. crushed red chile flakes
- 1 cup dry white wine
- 4 plum tomatoes (cored and roughly chopped)
- 1/4 cup pitted kalamata olives (roughly chopped)
- 1 Tbsp. capers (drained, rinsed)
- 2 Tbsp. chopped flat leaf parsley (roughly)
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NutritionView More
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970Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories970Calories from Fat700 |
| % DAILY VALUE |
| Total Fat78g120% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol160mg53% |
| Sodium600mg25% |
| Potassium1020mg29% |
| Protein39g |
| Calories from Fat700 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber5g20% |
| Sugars6g |
| Vitamin A70% |
| Vitamin C170% |
| Calcium15% |
| Iron25% |
* 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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