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Sea bass breaded with Taggiasche olives, carrot orange and saffron puree Recipe

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Ingredients

Cost per recipe $4.16 view details

Directions

  1. Procedure:
  2. -Cut the sea bass into 120gr portions
  3. -Chop the olive, so that the olives become a paste, but not too thin
  4. -Cover the barramundi with that paste and bread it in the semolina flour
  5. - Peel and roughly chop the carrots se aside.
  6. - Dice the shallots
  7. - In medium size pot sweat of shallots adding the cumin and salt.
  8. - Add the carrot, star anise and orange juice, add water if needed to cover the carrots
  9. - Let simmer for about 25min or till carrots are cooked
  10. - Remove star anise and blend in food processor to a smooth
  11. -Cook the Sea Bass in a hot frying pan with a drop of extra vergin olive oil
  12. -Place carrot purée on the plates place the Sea Bass on top, sprinkle with extra
  13. Virgin olive oil and garnish with fresh thyme tips (facultative)
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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 269g
Calories 445  
Calories from Fat 290 65%
Total Fat 32.68g 41%
Saturated Fat 4.8g 19%
Trans Fat 0.0g  
Cholesterol 49mg 16%
Sodium 133mg 6%
Potassium 644mg 18%
Total Carbs 14.48g 4%
Dietary Fiber 2.2g 7%
Sugars 6.46g 4%
Protein 23.67g 38%

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