Worcestershire Sauce-Glazed Sea Bass Fillet with White Cabbage
- Beef tallow20 g180 kcal
- Cherry tomato1 piece3 kcal
- Dried dill weed7 g18 kcal
- Rigatoni61 g226 kcal
- Salt4 g0 kcal
- Sauerkraut196 g37 kcal
- Sea bass fillet212 g206 kcal
- Shiso leaf1 bunch3 kcal
- Tarragon1 bunch18 kcal
- White cabbage1 head225 kcal
- Worcestershire sauce172 ml132 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tex-mex-inspired comfort food: tender sea bass fillet paired with white cabbage, sauerkraut and cherry tomato and rigatoni, finished with shiso leaf and tarragon and a hit of dried dill weed. 1. Pat the sea bass fillet dry and season with salt, dried dill weed. 2. Heat beef tallow in a heavy pan and roast the sea bass fillet until it develops a deep golden crust, about 17 minutes. 3. Add white cabbage, sauerkraut and cherry tomato to the pan and cook until just tender, stirring in shiso leaf and tarragon for fragrance. 4. Cook the rigatoni separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of worcestershire sauce before serving hot.