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Poached Bass Provencal With Garden Vegetables

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  Sea bass fillets/Striped bass fillets 1 1⁄2 Pound
  Saffron tomato fish broth 1 Cup (16 tbs)
  Unsalted butter 2 1⁄2 Tablespoon
  Carrot 1 Medium, peeled
  Turnip 1 Medium, peeled
  Celery stalk 1 Large
  White of leek 1 Medium, well washed

Preheat the oven to 350° F.
Cut each bass fillet in half and lay the fish in a single layer in a shallow baking pan.
Reserve 2 tablespoons of the broth and pour the rest over the fillets.
Cover the pan with foil and crimp tightly around the edges to seal.
Bake for 8 to 10 minutes, or until the fish flakes easily.
While the fish is poaching, cut all the vegetables into strips 2 inches long by 1/4 inch wide.
Melt the butter in a nonstick saute pan and add all the vegetables and the reserved broth.
Saute for 2 to 3 minutes over medium heat, stirring constantly.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1260 Calories from Fat 460

% Daily Value*

Total Fat 52 g79.7%

Saturated Fat 24.2 g120.9%

Trans Fat 0 g

Cholesterol 419.1 mg139.7%

Sodium 844.3 mg35.2%

Total Carbohydrates 40 g13.4%

Dietary Fiber 9.1 g36.6%

Sugars 14.7 g

Protein 155 g310.1%

Vitamin A 289.9% Vitamin C 117.2%

Calcium 26.8% Iron 39.3%

*Based on a 2000 Calorie diet

Poached Bass Provencal With Garden Vegetables Recipe