Grilled Striped Bass with Cauliflower and Tomatoes with Caperberries and Black Olives with Parsley Salad

Grilled Striped Bass with Cauliflower and Tomatoes with Caperberries and Black Olives with Parsley Salad
14 Ingredients
  • Extra-virgin olive oil
  • 1 large onion, finely diced
  • Kosher salt
  • Pinch crushed red pepper flakes
  • 4 cloves garlic, minced
  • 1 (28-ounce) can Italian plum tomatoes, passed through a food mill
  • Water
  • 1 large head cauliflower, coarsely chopped
  • 1 lemon, zested
  • 1/4 cup slivered Gaeta or kalamata olives
  • 1/4 cup sliced caperberries, cut into thin rounds
  • 4 (6-ounce) wild striped bass fillets with skin
  • 1 bunch Italian parsley, leaves picked
  • 1 lemon, juiced
Nutrition
376
19% daily value
4 servings
                                       
                                            high-​fiber, dairy-​free, gluten-​free
     

Fat

23% 15

Saturated

13% 3

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 3

Carbs

9% 27

Carbs (net)

- 18

Fiber

35% 9

Sugars

- 12

Sugars, added

- 0

Protein

75% 37

Cholesterol

45% 136

Sodium

66% 1581

Calcium

14% 142

Magnesium

32% 136

Potassium

37% 1727

Iron

24% 4

Zinc

17% 2

Phosphorus

72% 506

Vitamin A

22% 197

Vitamin C

186% 168

Thiamin (B1)

33% 0

Riboflavin (B2)

19% 0

Niacin (B3)

38% 6

Vitamin B6

91% 1

Folate equivalent (total)

50% 198

Folate (food)

- 198

Folic acid

- 0

Vitamin B12

271% 6

Vitamin D

- 0

Vitamin E

19% 3

Vitamin K

250% 300
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