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Nutrition Facts
Serving Size 191 g
(Approx. 4 Servings)
Amount Per Serving
Calories 360 Calories From Fat 220
% Daily Value*
Total Fat 25 g 38%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 660 mg 28%
Total Carbohydrate 7 g 2%
Dietary Fiber 2 g 8%
Sugars 2 g
Protein 24 g
Vitamin A 4% Iron 4%
Vitamin C 15% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Sea Bass With Green Olive Tapenade
Prep Time
10 minutes
Cook Time
12 minutes
Total Time
22 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

4 Sea Bass Fillets
3 Tbsp H-E-B Extra Virgin Olive Oil
1 garlic, peeled
1 white onion, chopped
1/4 Tsp Central Market Organic Crushed Red Pepper Flakes
5 Oz H-E-B Texas Size Olives
2 Tbsp lemon, juiced
1/2 cup(s) H-E-B Almonds
2 Tsp lemon, grated for zest
2 Tbsp dry sherry
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Instructions

1
Preheat oven to 375°F.
2
Sauté onions in 1 teaspoon oil.
3
Combine olives, almonds, sauteed onions, garlic and pepper flakes.
4
Whirl until coarsely chopped.
5
Mix in bowl with lemon juice and lemon zest, olive oil and sherry.
6
Apply 1/4 cup of tapenade on each sea bass portion.
7
Bake 10-12 minutes or until the fish is opaque and has an internal temperature of 140°F.

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