Baked Sea Bass With Spring Vegetables And Fragrant Herbs

1. Gut and scale the bass, wash and dry it. Fill the belly with a sage leaf, a sprig of thyme and rosemary.

2. Place the fish on a baking pan and add washed and cut vegetables. Add the oil, sprinkle with white wine, add salt and pepper.

3. Put in hot oven for 25/30 minutes at 180 degrees Celsius.

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Nutrient	Quantity
Total fats	19.0184 g
Protein	169.3596 g
Carbohydrates	11.9524 g
Energy	938.2887 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0298 g
Water	962.8944 g
Aspartic acid	17.2586 g
Calcium, Ca	215.7069 mg
Lutein + zeaxanthin	1580.6 g
Fiber, total dietary	4.604 g
Fatty acids, total saturated 22:0	0.0028 g
Carotene, beta	3753.6 g
Niacin	15.3849 mg
Fatty acids, total saturated 18:4	0.4171 g
Vitamin A, RAE	729.2276 g
Arginine	10.0262 g
Riboflavin	1.1979 mg
Fatty acids, total polyunsaturated 15:0	0.0028 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0298 g
Glutamic acid	25.0577 g
Sodium, Na	740.2347 mg
Fatty acids, total saturated 16:1 undifferentiated	1.1828 g
Total lipid (fat)	19.0184 g
Manganese, Mn	0.4808 mg
Fructose	3.484 g
Proline	5.9345 g
Fatty acids, total saturated 16:0	3.0308 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0611 g
Sucrose	0.3296 g
Choline, total	565.1686 mg
Sugars, total	7.2674 g
Serine	6.8437 g
Fatty acids, total saturated 10:0	0.017 g
Fatty acids, total saturated 18:0	1.2733 g
Vitamin B-6	3.8464 mg
Selenium, Se	332.1561 g
Ash	11.5669 g
Vitamin D	2049.0713 IU
Fatty acids, total saturated 18:1 undifferentiated	2.7309 g
Pantothenic acid	7.3109 mg
Phenylalanine	6.5536 g
Copper, Cu	0.2611 mg
Betaine	0.128 mg
Thiamin	1.0668 mg
Retinol	417.0676 g
Methionine	4.9568 g
Iron, Fe	3.6095 mg
Carbohydrate, by difference	11.9524 g
Phosphorus, P	1825.1573 mg
Folate, total	134.0134 g
Fatty acids, total saturated 20:5 n-3 (EPA)	1.4597 g
Alanine	10.1388 g
Cholesterol	371.7342 mg
Valine	8.648 g
Fatty acids, total saturated 18:2 undifferentiated	0.3798 g
Glycine	8.0509 g
Glucose (dextrose)	2.8408 g
Fatty acids, total saturated 14:0	0.4541 g
Zinc, Zn	4.0771 mg
Isoleucine	7.7245 g
Fatty acids, total saturated 12:0	0.0043 g
Fatty acids, total polyunsaturated	6.9285 g
Fatty acids, total saturated 14:1	0.0028 g
Leucine	13.6229 g
Tocotrienol, alpha	0.0128 mg
Vitamin A, IU	7650.9898 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.6891 g
Folate, DFE	134.0134 g
Tryptophan	1.8792 g
Vitamin C, total ascorbic acid	22.996 mg
Phytosterols	7.68 mg
Fatty acids, total polyunsaturated 16:1 c	0.0028 g
Galactose	0.6144 g
Fatty acids, total polyunsaturated 18:1 c	0.0256 g
Fatty acids, total saturated 20:0	0.0028 g
Tyrosine	5.651 g
Vitamin B-12	2.72 g
Vitamin K (phylloquinone)	260.3567 g
Fatty acids, total saturated	4.8104 g
Histidine	4.9386 g
Fatty acids, total monounsaturated	3.9165 g
Threonine	7.3515 g
Folate, food	134.0134 g
Fatty acids, total polyunsaturated 17:0	0.0014 g
Vitamin D (D2 + D3)	50.7734 g
Fatty acids, total polyunsaturated 24:0	0.0028 g
Vitamin D3 (cholecalciferol)	50.7734 g
Vitamin E (alpha-tocopherol)	8.2598 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	3.9349 g
Magnesium, Mg	408.5342 mg
Lysine	15.3845 g
Potassium, K	2879.6519 mg
Cystine	1.8003 g
Fluoride, F	5.12 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
White wine	0	0	0	0
Extra virgin olive oil	2 tablespoons	0	0	0
Celery	2 stalks	20.48	3.8016	0.2176
Green Onion	2	38.34	8.1508	0.6674
cherry tomato	10	0	0	0
salt pepper	0	0	0	0
sage	0	0	0	0
herb	0	0	0	0
sea bass	2	879.4687	0	18.1334