Pan Sautéed Chilean Sea Bass

1. Salt & Pepper the fish.

2. Heat a saute pan, add olive oil.

3. Put fish in pan, presentation side down.

4. Cook until golden on one side, then turn over.

5. Add tomatoes, garlic, oregano, fresh basil, 2 oz.feta cheese, white wine and the juice of one lemon.

6. Finish in 400 degree oven for 12-15 minutes. Take the fish out and finish with butter, a splash of wine and the remaining feta cheese.

7. Recommend over saffron rice or orzo pasta.

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Nutrient	Quantity
Total fats	41.9724 g
Protein	60.6143 g
Carbohydrates	85.4045 g
Energy	938.5305 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5056 g
Water	1465.7145 g
Aspartic acid	3.6655 g
Calcium, Ca	1057.7498 mg
Lutein + zeaxanthin	356.7858 g
Fiber, total dietary	19.1161 g
Carotene, beta	4868.9362 g
Niacin	11.1472 mg
Vitamin A, RAE	625.0203 g
Arginine	1.7363 g
Riboflavin	1.849 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0186 g
Fatty acids, total saturated 20:1	0.0201 g
Glutamic acid	9.9449 g
Sodium, Na	1318.4422 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5104 g
Total lipid (fat)	41.9724 g
Manganese, Mn	2.0963 mg
Fructose	0.035 g
Proline	2.1738 g
Fatty acids, total saturated 16:0	7.5279 g
Fatty acids, total saturated 8:0	0.6192 g
Sucrose	0.0273 g
Choline, total	211.4088 mg
Sugars, total	59.4044 g
Serine	2.0633 g
Fatty acids, total saturated 10:0	2.242 g
Fatty acids, total saturated 18:0	2.4429 g
Fatty acids, total saturated 20:4 undifferentiated	0.0589 g
Vitamin B-6	1.8258 mg
Selenium, Se	41.6726 g
Ash	15.9451 g
Vitamin D	18.144 IU
Fatty acids, total saturated 18:1 undifferentiated	10.3773 g
Pantothenic acid	8.124 mg
Phenylalanine	1.4874 g
Copper, Cu	2.0627 mg
Betaine	0.3152 mg
Thiamin	1.5168 mg
Retinol	175.75 g
Methionine	0.7343 g
Iron, Fe	11.41 mg
Carbohydrate, by difference	85.4045 g
Phosphorus, P	1207.8896 mg
Folate, total	215.8941 g
Tocopherol, gamma	0.7411 mg
Fatty acids, total saturated 4:0	0.8788 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0261 g
Alanine	1.4847 g
Cholesterol	157.5927 mg
Valine	1.9488 g
Fatty acids, total saturated 18:2 undifferentiated	7.6849 g
Glycine	0.9028 g
Carotene, alpha	1053.118 g
Glucose (dextrose)	0.0581 g
Fatty acids, total saturated 14:0	3.1694 g
Zinc, Zn	6.9299 mg
Isoleucine	1.5504 g
Tocopherol, delta	0.0276 mg
Fatty acids, total saturated 12:0	1.3217 g
Fatty acids, total polyunsaturated	8.3332 g
Leucine	2.6183 g
Vitamin A, IU	9606.2267 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0136 g
Folate, DFE	215.8941 g
Tryptophan	0.4734 g
Vitamin C, total ascorbic acid	319.1059 mg
Phytosterols	6.09 mg
Galactose	0.0188 g
Fatty acids, total polyunsaturated 18:1 c	0.0214 g
Fatty acids, total saturated 6:0	0.6498 g
Tyrosine	1.2777 g
Vitamin B-12	3.0498 g
Vitamin K (phylloquinone)	179.2986 g
Fatty acids, total saturated	19.5375 g
Alcohol, ethyl	5.84 g
Histidine	0.8573 g
Fatty acids, total monounsaturated	11.2118 g
Threonine	1.3641 g
Folate, food	215.8941 g
Vitamin D (D2 + D3)	0.4536 g
Cryptoxanthin, beta	3.5313 g
Vitamin D3 (cholecalciferol)	0.4536 g
Vitamin E (alpha-tocopherol)	6.495 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0374 g
Magnesium, Mg	225.4604 mg
Lysine	2.1681 g
Potassium, K	3307.5847 mg
Cystine	0.4228 g
Fluoride, F	114.5319 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	1	1.2808	0.4116	0.0132
White wine	2 ounces	46.4932	1.4742	0
Butter	2 tablespoons	171	7.857	14.4
Extra virgin olive oil	5 tablespoons	100.8667	0	0.5667
Tomato	5	310.3448	68.8156	2.6987
Feta cheese	4 ounces	299.376	4.6381	24.1315
Oregano	1 tablespoon	7.95	2.0676	0.1284
Garlic Clove	3	100.8667	0	0.5667
Basil	2 tablespoons	1.219	0.1404	0.0339
salt pepper	0	100.8667	0	0.5667
sea bass fillet	4	100.8667	0	0.5667