Page 72 - IFSO Cookbook 2022 con cover

Sea Bass with International
Healthy Recipes Vol. 2

Orange Sauce Cooking Instructions

1) Slice the cleaned sea bass filets in julienne.
Murat Üstün / Istanbul Bariatric Center Team
Turkey 2) Squeeze the juice of 2 lemons and put them in a deep bowl.
3) Put the julienne sliced sea bass in lemon juice. Leave it in the refrigerator for 20
Suitable for the patients after post-op 2nd month. minutes.
4) While the sea bass are waiting in the refrigerator, grate the onions. Squeeze the
juice of the oranges, grate the rind of half an orange so that the white parts are not
Preparation removed.

Time: 30 minutes 5) Add the orange peels, orange juice, mustard, olive oil, onion and black pepper onto
Total Serving: 4 your serving plate and mix well.
6) Sprinkle a pinch of salt on the sea bass that comes out of the refrigerator and then
combine it with the sauce on the serving plate.
7) Ready to serve with chopped dill on it.
Notes: Your taste buds will have a feast after this meal!

Nutritional Analysis

Total
weight Carbo-
Iron
Ingredients used in Kcal Protein Fat hydrate Sugar (mg) Calcium Fiber
(g)
(mg)
(g)
(g)
recipe (g)
(g)
Sea Bass 400 692 88,8 36,8 0,4 0,4 0,2
Lemon 120 34 1.3 0,4 10,8 2,9 1 30 3,3
Ingredients Nutritional Facts Orange 120 86 1,7 0,2 21,6 17,2 74 4,4
Per serving
● 400g sea bass fillet ● Calories: 224,25 kcal Mustard 5 3 0,2 0,2 0,3 3g 0,2
● 2 medium size lemon ● Total Protein (g): 23,15 Onion 55 22 0,6 0,05 5,1 2,3 12 1,2
● 1 medium size orange ● Carbohydrate (g): 10,9 Olive oil 7 60 6
● 1 dessert spoon of mustard of which sugars: (g) 5,7 Dill 1 2
● ½ teaspoon whole black pepper ● Fat: (g) 12,6 Total 708 897 92,6 43,65 38,2 22,8 1 121 9,3
● 1/2 medium size onion ● Iron: (mg) 1
● 1 dessert spoon of olive oil ● Calcium: (mg) 30,25
● Topping: Finely chopped pinch of dill ● Fibre: (g) 2,3

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