lebanese

Baked Sea Bass with Chermoula Style Herb Sauce and Lemon Potatoes

Name: Baked Sea Bass with Chermoula Style Herb Sauce and Lemon Potatoes
Yield: 1 serving
Cuisine: lebanese
Ingredients: 230 g sea bass fillet; 253 g potatoes, cut into wedges; 21 g olive oil; 23 g lemon juice; 7 g garlic, minced; 14 g fresh cilantro, chopped; 14 g fresh parsley, chopped; 2 g ground cumin; 2 g paprika

This roasted dish pairs sea bass fillet with potatoes, cut into wedges, lemon juice and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner Lunch

Easy

Balanced Heart friendly Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

53 g Protein

51 g Carbohydrates

27 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

230g sea bass fillet 230 kcal
253g potatoes, cut into wedges 195 kcal
21g olive oil 186 kcal
23g lemon juice 7 kcal
7g garlic, minced 10 kcal
14g fresh cilantro, chopped 5 kcal
14g fresh parsley, chopped 5 kcal
2g ground cumin 8 kcal
2g paprika 6 kcal

Cooking instructions

potatoesolive oil
Heat oven to 425 F. Toss potato wedges with half the olive oil, salt, and black pepper on a sheet pan. Roast 15 minutes.
olive oillemon juicegarlicfresh cilantrofresh parsleyground cuminpaprika
Mix remaining olive oil with cilantro, parsley, garlic, cumin, paprika, and lemon juice to make a loose herb sauce.
potatoes
Pat fish dry and season with salt. Push potatoes to one side, place fish on the pan, and spoon herb sauce over the fish.
potatoes
Bake 10-12 minutes until fish flakes easily and potatoes are tender. If needed, broil 1-2 minutes for color.
potatoeslemon juice
Serve fish with the roasted lemon potatoes, scraping any pan juices over the top.