This vibrant sea-bass recipe by michelin starred chef alfred prasad is inspired by his recent trip to greece. The chef finishes the dish with a sprinkling of freshly grated coconut to give the sea bass an indian twist.
Ingredients For Pan Fried Sea Bass With Lemon Verbena Recipe
1 Sea bass
1 tablespoon Kalamata olive oil
Pink himalayan salt
Black peppercorns
500 gram New potatoes
1 Lemon
2 tablespoon Kalamata olive oil
1 tablespoon Capers
1 tablespoon Chopped Chives
1 Large shallot
0.5 Red chilli
Pink himalayan salt
15 Lemon verbena
60 milliliter Olive oil
1 tablespoon Lemon peel
1 tablespoon Orange peel
1 tablespoon Lime peel
1 stalk Dill
Freshly grated coconut
Viola flowers
500 gram New potatoes
1 Lemon
2 tablespoon Kalamata olive oil
1 tablespoon Capers
1 Large shallot
0.5 Red chilli
Pink himalayan salt
1 tablespoon Chopped Chives
15 Lemon verbena
60 milliliter Olive oil
1 tablespoon Kalamata olive oil
1 Sea bass
Pink himalayan salt
Black peppercorns
1 tablespoon Lemon peel
1 tablespoon Orange peel
1 tablespoon Lime peel
1 stalk Dill
Freshly grated coconut
Nutrition value
851
calories per serving
58 g Fat9 g Protein80 g Carbs10 g FiberOther
Current Totals
58 g Fat
9 g Protein
80 g Carbs
10 g Fiber
MacroNutrients
Carbs
80 g
Protein
9 g
Fiber
10 g
Fats
Fat
58 g
Vitamins & Minerals
Calcium
512 mg
Iron
6 mg
Vitamin A
14 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
0 mg
Vitamin B9
98 mcg
Vitamin B12
0 mcg
Vitamin C
302 mg
Vitamin E
8 mg
Copper
0 mcg
Magnesium
165 mg
Manganese
1 mg
Phosphorus
212 mg
Selenium
4 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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