Of which 3.4 g sugars and 2.2 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Potassium (potato) · Lean protein (fish) · Iodine (fish)
Allergens fish
Whole roast sea bass with potatoes and rosemary
A classic roast for a no-fuss Sunday dinner.
Ingredients
- 1 whole sea bass, cleaned (500 g / 1 lb)
- 4 medium potatoes (600 g / 1¼ lb)
- fresh rosemary, to taste (5 g)
- 3 cloves garlic (9 g)
- 2 tbsp extra-virgin olive oil (20 g / ¾ oz)
- ½ lemon, juice only (15 g / ½ oz)
- salt and pepper, to taste
Method
- Preheat the oven to 180 °C (350 °F).
- Rinse the sea bass well and season it inside and out with salt, pepper and lemon juice.
The full method (9 steps), Rico's tip, the variations and storage are in the ebook “Muscle Gain”. The English edition is coming soon.
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