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Grilled Sea Bass

Not many people have tried this delicacy — it's finger-licking good! I love fish like this. It has almost no bones, so you don't have to carefully pick through it as you eat to avoid hurting yourself. That's why sea bass is one of my very favorite fish.

lobodaAuthor avatar
Recipe author
Grilled sea bass
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 70 % 16 g
Fats 26 % 6 g
Carbohydrates 4 % 1 g
116 kcal
GI: 100 / 0 / 0
  • Before grilling, clean the sea bass and remove the innards (they can make it taste bitter), then rinse the fish. Pat it dry with a paper towel to remove excess water and rub it all over with salt. Squeeze lemon over the fish and tuck a clove of garlic and the rosemary into the cavity. Let the sea bass sit for about fifteen minutes before cooking. Once that time is up, move on to the final step. Grilling the fish takes about twenty-five minutes. When it's done, transfer it to a plate and serve with vegetables and cheese. A drizzle of balsamic vinegar is a nice touch, too. The dish is ready — enjoy!

Caloric content of the products possible in the composition of the dish

  • Lemon - 16  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Garlic - 143  kcal/100g
  • Rosemary - 131  kcal/100g
  • Olive oil - 913  kcal/100g
  • Sea bass - 99  kcal/100g

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