Pan Seared Bronzino with Mushroom Pan Jus

Pan Seared Bronzino with Mushroom Pan Jus
13 Ingredients
  • 1/4 cup grapeseed oil
  • 2 teaspoons sea salt
  • 1 teaspoon ground white pepper
  • 1 cup all-purpose flour
  • Six 6 to 7-ounce skin-on, boneless bronzino fillets
  • 1 cup white wine, such as chardonnay
  • 3 cups mushroom stock or broth
  • 1 cup mushrooms, cut into quarters
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh thyme
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon minced garlic
  • 1 stick butter, at room temperature
Nutrition
373
19% daily value
6 servings
                                       
                                            low-​sugar
     

Fat

40% 26

Saturated

55% 11

Trans

- 1

Monounsaturated

- 6

Polyunsaturated

- 7

Carbs

7% 22

Carbs (net)

- 21

Fiber

4% 1

Sugars

- 3

Sugars, added

- 0

Protein

12% 6

Cholesterol

15% 44

Sodium

22% 517

Calcium

2% 24

Magnesium

4% 18

Potassium

7% 232

Iron

10% 2

Zinc

3% 0

Phosphorus

11% 80

Vitamin A

15% 136

Vitamin C

6% 4

Thiamin (B1)

15% 0

Riboflavin (B2)

16% 0

Niacin (B3)

18% 4

Vitamin B6

6% 0

Folate equivalent (total)

18% 71

Folate (food)

- 17

Folic acid

- 32

Vitamin B12

1% 0

Vitamin D

0% 0

Vitamin E

16% 3

Vitamin K

15% 12
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