Herb-Roasted Seabass

by Larry and Marc Forgione

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Contains Soy

Tree Nut Free

Peanut Free

Dairy Free

Corn Free

Delicate seabass is roasted with a fragrant blend of fresh herbs, then paired with a hearty mix of roasted seasonal vegetables and nutty fregola pasta. A bright, creamy lemon-olive aioli lends a tangy Mediterranean touch that elevates every bite.

Nutritional facts

Protein

34g

Carbs

67g

Calories

880kcal

Fat

53g

Ingredients

Fish, Seabass, Fillet, Zucchini, Fregola Pasta, Artichoke Hearts, Onion, Apricot, Kewpie Mayonnaise, Extra Virgin Olive Oil, Canned Piquillo Peppers, Capers, Sherry Vinegar, Garlic, Kalamata Olives, White Wine Vinegar, Italian Parsley, Dijon Mustard, Lemon Juice, Kosher Salt, Black Pepper, Oregano, Lemon Zest, Dried Mint

Contains eggs, fish, cereals containing gluten, wheat, soybeans, mustard, sulphur dioxide and sulphites.

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About Larry and Marc Forgione

Chef Larry Forgione, hailed as "the Godfather of American cuisine", changed the way Americans eat today by embracing the virtues of our national cuisine and using only seasonal, local ingredients, ushering in the entire 'Farm-to-Table' movement. After graduating from the Culinary Institute of America and then working in some of the best kitchens in Europe and America, Forgione opened An American Place in 1983, earning three stars in The New York Times. He has been named "Chef of the Year" by the Culinary Institute of America and "America's Best Chef" in 1993 by the James Beard Foundation. Chef Marc Forgione, influenced by his experience working with a variety of cuisines for chefs such as his father, Larry, has created a modern American style of cuisine with bold flavors and playful touches. Marc is the chef/owner of Restaurant Marc Forgione and Peasant and the co-owner/partner of Khe-Yo. He won Season 3 of Food Network's The Next Iron Chef at just 31 years old, making him the youngest winner in the show's history. Among its many accolades, Restaurant Marc Forgione was recognized with a glowing two-star review in The New York Times and received a Michelin star.