| 700 g fresh, whole sea bass |
350 g |
$12.50 per pound
|
$9.65 |
| 700 g potatoes cut into thick rings |
350 g |
$0.50 per pound
|
$0.39 |
| 1 tbs dried thyme |
1 1/2 teaspoons |
$1.97 per 2 ounces
|
$0.05 |
| 1 tbs fresh rosemary, chopped |
1 1/2 teaspoons |
$2.59 per 1 1/4 ounces
|
$0.12 |
| 1/2 tbs coarse sea salt |
3/4 teaspoon |
$2.91 per 16 ounces
|
$0.03 |
| 1/2 tbs ground black pepper |
3/4 teaspoon |
$7.99 per 16 ounces
|
$0.03 |
| 60 ml (4 tablespoons) olive oil (30+30 ml) |
2 tablespoons |
$5.99 per 16 fluid ounces
|
$0.37 |
| 2-3 cloves garlic, sliced |
1 1/4 garlic cloves |
$4.00 per pound
|
$0.03 |
| 100 g large, ripe capers |
50 g |
$5.49 per 4 fluid ounces
|
$3.99 |
| 500 g cherry tomatoes, cut into quarters |
250 g |
$1.99 per pound
|
$1.10 |
| 2 - 3 sprigs fresh thyme |
1 tablespoon |
$1.99 per cup
|
$0.16 |
| 1 sprig fresh rosemary |
1 1/2 teaspoons |
$2.59 per 1 1/4 ounces
|
$0.12 |
| 240 ml red wine |
1/2 cup |
$0.35 per fluid ounce
|
$1.42 |
| 1 clove of garlic, chopped |
1/2 garlic cloves |
$4.00 per pound
|
$0.01 |
| 40 g of butter at room temperature |
20 g |
$3.99 per 16 ounces
|
$0.18 |
| Total per Serving |
$17.64 |
| Total Recipe |
$35.27 |
Suggestions?