Boiled Sea Bass

Boiled Sea Bass

Health Rating
Prep Cook Ready in Servings
40 min 30 min 1 h 10 min 6
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Ingredients


1 medium Carrots (chopped)
1 small stalk(s) Celery (chopped)
1/2 medium Lemon (sliced, for rubbing fish)
6 sprig Parsley, fresh (chopped)
4 whole fish Sea bass (gutted, scaled and cleaned)
1/2 medium Yellow onion (chopped)

Instructions


In a fish pan or skillet, simmer the chopped celery, onions, and carrot on medium-low heat in lightly salted the water, for 20 minutes to a half hour before adding the fish.

Add the whole fish (gutted, scaled and cleaned) into the pan along with the vegetables. The fish will be done when its eyes pop out, its skin parts when touched, and its flesh becomes tender; in terms of cooking time figure 10 minutes per inch of thickness of the fish, measured at its thickest point. Turn it, carefully, when it's half done, and leave it in its broth until you're ready to serve it (the broth will be quite tasty, and if you strain it, will be perfect for making Lenten Cabbage Soup).


*Tips:
Rubbing the fish's skin with a slice of lemon will help keep it intact.

A good boiled fish will do very well served hot, garnished with fresh parsley and accompanied by freshly made mayonnaise or some other sauce, and a vegetable.

Nutrition Facts

Per Portion

Calories 184  
Calories from fat 34  
Calories from saturated fat 8.5  
Total Fat 3.8  g
Saturated Fat 0.9  g
Trans Fat 0  
Polyunsaturated Fat 1.4  g
Monounsaturated Fat 0.8  g
Cholesterol 73  mg
Sodium 141  mg
Potassium 629  mg
Total Carbohydrate 4.1  g
Dietary Fiber 1.5  g
Sugars 1.1  g
Protein 34  g

Dietary servings

Per Portion


Meat 2.0
Vegetables 0.6

Energy sources


Pygal 9% 404.026463849 110.603367751 18% 459.440821522 157.727780104 73% 313.800362899 252.599223499 9% 18% 73% Carbohydrates Fat Protein
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