Chilean Sea Bass With Zucchini

1. Place fish in a single layer in foil-lined 9x13 baking pan.

2. Spread garlic, parsley, sun-dried tomatoes and green onions over fish.

3. Sprinkle lemon juice and wine over all.

4. Arrange zucchini around fish.

5. Sprinkle fish and zucchini with salt and pepper to taste and small amount of paprika for color.

6. Drizzle with melted butter.

7. Cover with foil and crimp edges with bottom foil to seal completely.

8. Bake at 450F for 20 minutes or until fish flakes easily with fork.

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Nutrient	Quantity
Total fats	15.5461 g
Protein	16.6364 g
Carbohydrates	22.253 g
Energy	274.641 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1743 g
Water	225.8503 g
Aspartic acid	0.6352 g
Calcium, Ca	283.218 mg
Lutein + zeaxanthin	1647.011 g
Fiber, total dietary	6.1193 g
Fatty acids, total saturated 22:0	0.0028 g
Carotene, beta	3792.859 g
Niacin	3.0593 mg
Vitamin A, RAE	335.146 g
Arginine	0.884 g
Riboflavin	0.2835 mg
Fatty acids, total polyunsaturated 15:0	0.0031 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0325 g
Fatty acids, total saturated 20:1	0.0201 g
Glutamic acid	1.3469 g
Sodium, Na	79.151 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0537 g
Total lipid (fat)	15.5461 g
Manganese, Mn	0.8596 mg
Fructose	3.3459 g
Proline	0.2878 g
Fatty acids, total saturated 16:0	1.4232 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0648 g
Sucrose	0.3584 g
Choline, total	38.3473 mg
Sugars, total	6.4754 g
Serine	0.3431 g
Fatty acids, total saturated 10:0	0.0233 g
Fatty acids, total saturated 18:0	0.6438 g
Fatty acids, total saturated 20:4 undifferentiated	0.0221 g
Vitamin B-6	0.3839 mg
Selenium, Se	9.2321 g
Ash	3.3314 g
Fatty acids, total saturated 18:1 undifferentiated	5.4561 g
Pantothenic acid	0.6089 mg
Phenylalanine	0.3318 g
Copper, Cu	0.7 mg
Thiamin	0.5195 mg
Retinol	12.75 g
Methionine	0.195 g
Iron, Fe	2.8946 mg
Carbohydrate, by difference	22.253 g
Phosphorus, P	378.678 mg
Folate, total	100.697 g
Tocopherol, gamma	0.0403 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0098 g
Alanine	0.3372 g
Cholesterol	21.25 mg
Valine	0.3649 g
Fatty acids, total saturated 18:2 undifferentiated	6.3182 g
Glycine	0.4177 g
Glucose (dextrose)	2.6308 g
Fatty acids, total saturated 14:0	0.0465 g
Zinc, Zn	2.4845 mg
Isoleucine	0.2799 g
Fatty acids, total saturated 12:0	0.0053 g
Fatty acids, total polyunsaturated	6.5503 g
Fatty acids, total saturated 14:1	0.0034 g
Leucine	0.4874 g
Vitamin A, IU	6493.264 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0051 g
Folate, DFE	100.697 g
Tryptophan	0.1316 g
Vitamin C, total ascorbic acid	51.2495 mg
Phytosterols	0.38 mg
Fatty acids, total polyunsaturated 16:1 c	0.0028 g
Fatty acids, total polyunsaturated 18:1 c	0.0268 g
Fatty acids, total saturated 20:0	0.0028 g
Tyrosine	0.2534 g
Vitamin B-12	0.425 g
Vitamin K (phylloquinone)	346.7815 g
Fatty acids, total saturated	2.2426 g
Histidine	0.185 g
Fatty acids, total monounsaturated	5.5387 g
Threonine	0.2596 g
Folate, food	100.697 g
Fatty acids, total polyunsaturated 17:0	0.0014 g
Fatty acids, total polyunsaturated 24:0	0.0028 g
Cryptoxanthin, beta	1.22 g
Vitamin E (alpha-tocopherol)	0.6207 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.014 g
Magnesium, Mg	75.16 mg
Lysine	0.2429 g
Potassium, K	658.319 mg
Cystine	0.1213 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
White wine	1 tablespoon	0	0	0
Butter	2 tablespoons	171	7.857	14.4
Lemon juice	2 tablespoons	6.71	2.1045	0.0732
Paprika	0	0	0	0
Zucchini	2	4.62	0.6842	0.088
Parsley	2 tablespoons	2.736	0.4811	0.06
Garlic Clove	3	13.41	2.9754	0.045
Green Onion	2	38.34	8.1508	0.6674
salt pepper	0	37.825	0	0.2125
sun tomato oil	2 tablespoons	37.825	0	0.2125
sea bass fillet	1.5 1/2	37.825	0	0.2125