How many calories are in Spigola alla Griglia (Grilled Sea Bass)?
Spigola alla Griglia (Grilled Sea Bass) has about 350 calories per serving based on the current ingredient list and serving size on this page.
ItalianDinnerGluten Free
Spigola alla Griglia (Grilled Sea Bass)
Spigola alla Griglia (Grilled Sea Bass) is a dinner italian recipe with 350 calories per serving, nutrition details, and step-by-step preparation guidance.
Calories
350 kcal
Total Time
30 min
Servings
1
Protein
40 g
Ingredients
- sea bass fillet200 grams
- olive oil1 tablespoon
- salt.25 teaspoon
- black pepper.25 teaspoon
- lemon.25 whole
Instructions
- 1
Step 1
Preheat grill to medium-high.
- 2
Step 2
Season the fish with salt, pepper, and olive oil.
- 3
Step 3
Place fish on grill skin-side down, cook for 5 minutes.
- 4
Step 4
Flip and cook for another 3-5 minutes until cooked through.
- 5
Step 5
Serve with a lemon wedge.
Nutrition Snapshot
Macros and micros at a glance
Calories
350
Protein
40g
Carbs
1g
Fat
20g
Fiber
0g
Diet and Allergen Guide
Vegetarian
No
Vegan
No
Gluten Free
Yes
Dairy Free
No
Allergens
Gluten
Meal Prep and Storage
Make it easier to prep ahead
Spigola alla Griglia (Grilled Sea Bass) can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
Frequently Asked Questions
Common questions about Spigola alla Griglia (Grilled Sea Bass)
Is Spigola alla Griglia (Grilled Sea Bass) suitable for vegetarians?
No. Spigola alla Griglia (Grilled Sea Bass) is not vegetarian as written.
Is Spigola alla Griglia (Grilled Sea Bass) gluten-free?
Yes. Spigola alla Griglia (Grilled Sea Bass) is gluten-free as written, but always double-check packaged ingredients if cross-contact matters to you.
Are there any allergen ingredients in Spigola alla Griglia (Grilled Sea Bass)?
Yes. This recipe includes Gluten. Always review ingredient labels if you are cooking for an allergy-sensitive household.
Can I make Spigola alla Griglia (Grilled Sea Bass) ahead of time?
Spigola alla Griglia (Grilled Sea Bass) can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
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