Curried Sea Bass
Mostly meat
Amount to eat (1 serving)
Time to prepare: 10 mins to prep
Time to cook: 20 mins to cook
Amount to eat (1 serving)

Sugars

Sugar: 1.2g
Sucrose: 0g
Glucose: 0g
Fructose: 0g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 0g

Fats

Saturated: 14.7g
Monounsaturated:7.3g
Polyunsaturated: 2.1g
Trans: 0.2g

Fatty Acids

Total Omega 3: 1.2g
Total Omega 6: 0.2g
ALA: 0g
DHA: 0.9g
EPA: 0.3g
DPA: 0.9g

Nutritional Info

Fiber: 0.6g 3%
Net Carbs: 3
Sodium: 563.6mg 24%
Potassium: 466.3
Cholesterol: 204.1

Nutritional Values (g)


Calories: 367 Fat: 26g
Protein: 29g Carbs: 3g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

Wheat flour (White, all-purpose, unenriched)
1 tsp / 2.6 grams
Heavy whipping cream (Fluid)
3/4 cup, fluid (yields 2 cups whipped) / 179 grams
Bass (Fish, striped, cooked, dry heat)
4 fillet / 496 grams
Butter (Unsalted)
2 tbsp / 28.4 grams
Salt (Table)
3/4 tsp / 4.5 grams
Shallots (Raw)
1 tbsp chopped / 10 grams
Pepper (Spices, black)
1/8 tsp / 0.26 grams
Curry powder (Spices)
1 tsp / 2 grams
Limes (Raw)
1/2 fruit (2″ dia) / 33.5 grams

Instructions

Step 1
Cut lime into wedges.
Step 2
Put oven rack in middle position and preheat oven to 450F. Butter a 3-quart shallow baking dish.
Step 3
Cook shallot in butter in a small heavy skillet over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Sprinkle with flour and curry powder and cook, stirring, 1 minute. Add cream and bring to a boil, whisking constantly, then remove from heat and whisk in 1/4 teaspoon salt.
Step 4
Fold each piece of fish in half, skinned side in, and arrange pieces in 1 layer in baking dish. Sprinkle fish with pepper and remaining 1/2 teaspoon salt. Pour sauce over fish and bake until fish is just cooked through, 10 to 12 minutes.