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Ingredients
US|METRIC
4 SERVINGS
- 1 tomato (ripe medium)
- 1 garlic clove (smashed)
- 4 basil leaves
- 1 fresh thyme (sprig)
- 6 green olives (such as picholine, pitted and chopped)
- 12 olives (Niçoise, pitted and chopped)
- 1 Tbsp. capers (drained)
- 1 celery rib (peeled and diced)
- 1/2 fennel bulb (small, stalks discarded and bulb diced)
- 1 zucchini (small, diced)
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 1 onion (small, diced)
- 2 cups extra virgin olive oil (divided)
- 1 pinch saffron (crumbled)
- 1 lemon peel (and pith cut off and lemon quartered and diced)
- 36 oz. sea bass fillet (with skin, small bones removed)
- 1/4 tsp. fine sea salt
- extra-virgin olive oil (for drizzling)
- 1 tsp. chopped fresh chives
- sea salt (Coarse, to taste)
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NutritionView More
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1320Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1320Calories from Fat1080 |
| % DAILY VALUE |
| Total Fat120g185% |
| Saturated Fat19g95% |
| Trans Fat |
| Cholesterol105mg35% |
| Sodium790mg33% |
| Potassium1160mg33% |
| Protein48g |
| Calories from Fat1080 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber4g16% |
| Sugars5g |
| Vitamin A40% |
| Vitamin C140% |
| Calcium8% |
| Iron10% |
* 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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