- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 315.78 (Kcal)
- Carbohydrates 29.48 (g) of which sugars 1.79 (g)
- Proteins 26.94 (g)
- Fat 9.09 (g) of which saturated 2.54 (g)of which unsaturated 6.53 (g)
- Fibers 5.00 (g)
- Sodium 505.13 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Simo and Cicci’s advice
You can store the fillets for up to 2 days tightly sealed in an airtight container in the fridge.
With this same recipe, you can use other fish fillets like salmon, sea bream, sole, cod, grouper, perch.
You can enrich with your favorite herbs or add ingredients like capers, black and green olives, cherry tomatoes, garlic, lemon juice, and zest, etc.
If you want, you can skip the step of coating the fish fillets in egg and simply bread them with flour. Alternatively, for a lighter preparation, you can sear the sea bass in butter (or extra virgin olive oil) without breading them first.
