Pesce Lupo Al Forno (Baked Sea Bass With Sage)

Name: Pesce Lupo Al Forno (Baked Sea Bass With Sage)
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 1
Cuisine: Global
Ingredients: 2 Tbsps butter, devided; 2 Tbsps coarse breadcrumbs (see note); 1 lemon; 1 Tbsp olive oil; 5 sprigs sage (about 8-10 inches long); 1 serving salt and pepper; 680 grams sea bass (gut and scales removed)

Pesce Lupo Al Forno (Baked Sea Bass With Sage) might be just the main course you are searching for. This recipe covers 48% of your daily requirements of vitamins and minerals. This recipe makes 1 servings with 1095 calories, 125g of protein, and 54g of fat each. A mixture of butter, salt and pepper, sea bass, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the breadcrumbs you could follow this main course with the Apple Strudel as a dessert. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes around 25 minutes.

Ingredients

Servings:

2Tbsps

butter, devided 2Tbsps

coarse breadcrumbs (see note)1

lemon 1Tbsp

olive oil 5sprigs

sage (about 8-10 inches long)1serving

salt and pepper 680grams

sea bass (gut and scales removed)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Seabass can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The GIFFT by Kathie Lee Gifford Pinot Grigio with a 4.8 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.