15 Ingredients
  • 4 (6-ounce) striped bass fillets, skinned
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil, divided
  • Cooking spray
  • 1 cup (2 x 1/4-inch) julienne-cut yellow squash
  • 1 cup (2 x 1/4-inch) julienne-cut zucchini
  • 1 cup (2 x 1/4-inch) julienne-cut carrot
  • 1 cup vertically sliced red onion
  • 3/4 cup julienne-cut fennel stalks
  • 1/4 cup chopped fresh basil
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon dried thyme
  • 3 garlic cloves, minced
  • Basil sprigs (optional)
Nutrition
283
14% daily value
4 servings
                                       
                                            low-​carb, dairy-​free, gluten-​free
     

Fat

17% 11

Saturated

8% 2

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 3

Carbs

4% 13

Carbs (net)

- 10

Fiber

11% 3

Sugars

- 4

Sugars, added

- 0

Protein

64% 32

Cholesterol

45% 136

Sodium

19% 446

Calcium

8% 77

Magnesium

23% 96

Potassium

18% 862

Iron

13% 2

Zinc

9% 1

Phosphorus

56% 393

Vitamin A

36% 322

Vitamin C

18% 16

Thiamin (B1)

23% 0

Riboflavin (B2)

9% 0

Niacin (B3)

28% 4

Vitamin B6

56% 1

Folate equivalent (total)

11% 46

Folate (food)

- 46

Folic acid

- 0

Vitamin B12

271% 6

Vitamin D

- 0

Vitamin E

6% 1

Vitamin K

22% 26

Sugar alcohols

- 0

Water

- 268
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