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Sea Bass with Kale and Cannellini Beans
- prep: 25 min
- cook: 0 hr
- total: 25 min
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Any flaky white fish, like hake or cod, can be substituted for sea bass.
Ingredients
- 2 bunches lacinato kale, ribs removed, coarsely chopped (8 packed cups)
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground pepper
- 2 cans (each 15 ounces) cannellini beans, drained and rinsed
- 4 skin-on sea-bass fillets (each 4 ounces)
- 2 tablespoons fresh orange juice
- 1 tablespoon red-wine vinegar
- 1/2 small red onion, peeled and thinly sliced (1/2 cup)
- 1/4 cup pitted, halved Kalamata olives
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 298 % Daily Value *
- Total Fat: 29 g 43.97%
- Saturated Fat: 4 g 20.33%
- Trans Fat: 0 g %
- Cholesterol: 12 mg 3.87%
- Sodium: 34 mg 1.41%
- Calcium: 57 mg 5.74%
- Potassium: 90 mg 2.56%
- Magnesium: 0 mg 0%
- Iron: 1 mg 3.44%
- Zinc: 0 mg 0%
- Total Carbohydrate: 4 g %
- Dietary Fiber: 1 g 2.9%
- Sugar: 1 g
- Protein: 6 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 2 g
- Vitamin A 104.53%
- Vitamin C 74.2%
- Vitamin D 16.02%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat6
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables1
- Exchange - Lean Meat1
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total1 oz-eq
