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Black Sea Bass in Persillade with Almond-Mint Rice Pilaf

Black sea bass, a culinary perfection complemented by almond-mint rice pilaf and a side of baby carrots and radicchio in a captivating blood orange sauce, this course celebrates flavors and textures.
Nutrition Facts (%) - percentage of daily value
Serving size
12.5oz (335g)
1 serving per container
Per Serving
Calories
700
Total fat
38g
(49%)
Saturated fat
7g
(35%)
Trans fat
0g
Cholesterol
70mg
(23%)
Sodium
1360mg
(59%)
Total carbohydrate
53g
(19%)
Dietary fiber
3g
(11%)
Total sugars
1g
Includes added sugars
0g
(0%)
Protein
37g
Vitamin D
9mg
(45%)
Calcium
169mg
(13%)
Iron
4mg
(22%)
Potassium
631mg
(13%)
Vitamin C
23mg
(26%)
All Ingredients
Contains:  Almonds, Fish, Milk, Tree Nuts
Sea Bass, Water, Basmati Rice, Garlic-Infused Olive Oil (olive oil, natural garlic flavor), Parsley, Mint, Almonds, Parmesan Cheese (pasteurized part-skim milk, cheese cultures, salt, enzymes, powdered cellulose added to prevent caking, natamycin (a natural mold inhibitor)), Puffed Rice (brown rice), Scallions (green tops only), Salt, White Pepper.

How to Prepare

Cold Storage & Warm to Serve

Place your sea bass on parchment lined baking sheet and place in the oven for 3-7 minutes, or until heated throughout. While the seabass is in the oven, remove the lid from the rice pilaf and transfer to a sautee pan. Stir on low heat.
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