Turkish Sea Bass

Turkish Sea Bass


1. Combine garlic, olives, oregano, basil and parsley in small bowl. Season to taste with salt and pepper. Heat oil mixture evenly over bottom of baking dish. Arrange sea bass skin side down, on top. Pour vegetable stock around fillets. Bake basting occasionally with juices until done.

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Nutrition

NutrientQuantity
Total fats72.4693 g
Protein168.1856 g
Carbohydrates5.163 g
Energy1379.4889 kCal
Fatty acids, total saturated 18:3 undifferentiated0.4275 g
Water826.1465 g
Aspartic acid17.2089 g
Calcium, Ca142.9214 mg
Lutein + zeaxanthin513.4833 g
Fiber, total dietary1.8537 g
Fatty acids, total saturated 22:00.0697 g
Carotene, beta558.8433 g
Niacin14.8351 mg
Fatty acids, total saturated 18:40.4171 g
Vitamin A, RAE466.7476 g
Arginine10.0296 g
Riboflavin1.134 mg
Tocopherol, beta0.0594 mg
Fatty acids, total polyunsaturated 15:00.0011 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)0.0132 g
Fatty acids, total saturated 20:10.1679 g
Glutamic acid25.0386 g
Sodium, Na950.156 mg
Fatty acids, total saturated 16:1 undifferentiated1.8605 g
Total lipid (fat)72.4693 g
Manganese, Mn0.8014 mg
Fructose0.0553 g
Proline6.0107 g
Fatty acids, total saturated 16:09.0685 g
Fatty acids, total saturated 8:00.0047 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c0.0044 g
Sucrose0.4299 g
Choline, total553.6644 mg
Sugars, total0.7453 g
Serine6.8512 g
Fatty acids, total saturated 10:00.005 g
Fatty acids, total saturated 18:02.3398 g
Vitamin B-63.6664 mg
Selenium, Se331.2147 g
Ash11.1329 g
Vitamin D2049.0713 IU
Fatty acids, total saturated 18:1 undifferentiated41.2159 g
Pantothenic acid6.9721 mg
Phenylalanine6.5651 g
Copper, Cu0.2644 mg
Betaine0.5649 mg
Thiamin1.0363 mg
Retinol417.0676 g
Methionine4.9596 g
Iron, Fe4.3119 mg
Carbohydrate, by difference5.163 g
Phosphorus, P1775.903 mg
Folate, total60.6381 g
Tocopherol, gamma1.0359 mg
Fatty acids, total saturated 20:5 n-3 (EPA)1.4597 g
Lycopene8.655 g
Alanine10.1587 g
Cholesterol371.7342 mg
Valine8.6586 g
Fatty acids, total polyunsaturated 20:3 undifferentiated0.007 g
Fatty acids, total saturated 18:2 undifferentiated5.5422 g
Glycine8.0616 g
Carotene, alpha71.472 g
Glucose (dextrose)0.1738 g
Fatty acids, total saturated 14:00.4485 g
Zinc, Zn3.83 mg
Isoleucine7.7287 g
Tocopherol, delta0.0092 mg
Fatty acids, total saturated 12:00.0068 g
Fatty acids, total polyunsaturated12.4957 g
Fatty acids, total saturated 14:10.0007 g
Fatty acids, total polyunsaturated 17:10.0675 g
Leucine13.6535 g
Tocotrienol, alpha0.0391 mg
Vitamin A, IU2388.2516 IU
Fatty acids, total saturated 22:5 n-3 (DPA)0.6891 g
Folate, DFE60.6381 g
Tryptophan1.8761 g
Vitamin C, total ascorbic acid10.732 mg
Phytosterols125.982 mg
Galactose0.0108 g
Fatty acids, total polyunsaturated 18:1 c0.0424 g
Fatty acids, total saturated 20:00.2236 g
Fatty acids, total saturated 6:00.0006 g
Tyrosine5.6716 g
Vitamin B-122.72 g
Vitamin K (phylloquinone)176.2395 g
Fatty acids, total saturated12.2102 g
Histidine4.937 g
Fatty acids, total monounsaturated43.3131 g
Threonine7.3505 g
Folate, food60.6381 g
Fatty acids, total polyunsaturated 17:00.0119 g
Vitamin D (D2 + D3)50.7734 g
Cryptoxanthin, beta1.6263 g
Vitamin D3 (cholecalciferol)50.7734 g
Vitamin E (alpha-tocopherol)15.6595 mg
Fatty acids, total saturated 22:6 n-3 (DHA)3.9349 g
Magnesium, Mg387.7705 mg
Lysine15.3809 g
Potassium, K2461.0507 mg
Cystine1.8039 g
Fluoride, F1.5732 g

Ingredients

IngredientQuantityEnergyCarbohydratesLipin
Salt1.5 1/2000
Olive oil0.25 cup477.36054
Vegetable stock0.5 cup5.5251.02760.0774
Parsley2 tablespoons2.7360.48110.06
Oregano1 teaspoon2.650.68920.0428
Pepper2 teaspoons11.5462.94170.15
Garlic Clove4 000
Basil1 teaspoon0.20320.02340.0057
olive1 cup000
sea bass2 lb879.4687018.1334

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