Sea Bass and Cucumbers in Champagne Sauce Recipe

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Sea Bass and Cucumbers in Champagne Sauce
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Ingredients:

Directions:

  1. Place the champagne in a large skillet and bring to a boil over high heat.
  2. Add the cucumbers and cook 3 to 5 minutes more or until the fish just flakes when tested with a fork.
  3. Remove the fish and vegetables from the skillet and keep warm.
  4. Increase heat to high and boil the liquid in the skillet, uncovered, until reduced to 1/2 cup, about 5 minutes. Blend in the light cream. Spoon some sauce onto each of 4 plates. Arrange the vegetables and fish on top.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 280.14 Kcal (1173 kJ)
Calories from fat 46.95 Kcal
% Daily Value*
Total Fat 5.22g 8%
Cholesterol 69.73mg 23%
Sodium 440.19mg 18%
Potassium 692.61mg 15%
Total Carbs 8.28g 3%
Sugars 5.62g 22%
Dietary Fiber 0.73g 3%
Protein 31.72g 63%
Vitamin C 2.9mg 5%
Iron 0.5mg 3%
Calcium 38.9mg 4%
Amount Per 100 g
Calories 77.24 Kcal (323 kJ)
Calories from fat 12.94 Kcal
% Daily Value*
Total Fat 1.44g 8%
Cholesterol 19.23mg 23%
Sodium 121.38mg 18%
Potassium 190.98mg 15%
Total Carbs 2.28g 3%
Sugars 1.55g 22%
Dietary Fiber 0.2g 3%
Protein 8.75g 63%
Vitamin C 0.8mg 5%
Iron 0.1mg 3%
Calcium 10.7mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.9
    Points
  • 5
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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