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Nutritional Information
Calories 217 (29% from fat)
Fat 7.1g
Protein 32.4g
Carbohydrates 5.3g
Fiber 1.5g
Cholesterol 70mg
Iron 1.5mg
Sodium 463mg
Calcium 41mg
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Sea Bass Provencale
Ingredients
2 teaspoon olive oil
2 garlic cloves, minced and divided
1 1/2 cups diced Contadina Recipe Ready tomatoes
1/3 cup chopped & pitted kalamata olives
1/4 cup fresh chopped parsley, divided
1/4 cup water
1 tablespoon capers
4 6 ounce sea bass or striped bass fillets
2 teaspoons lemon juice
1/4 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon grated lemon rind
Directions
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1. Heat oil in a large non stick skillet over medium to high heat. Add 1 garlic clove; saute for 30 seconds. Stir in tomatoes, olives, 2 tablespoons of parsley, water, capers and bring to a boil. Cover and reduce heat to medium, and cook 5 minutes.
2. Add fillets, and sprinkle with lemon juice, pepper, and salt. Cover and cook for 10 minutes or until fish flakes easily with a fork, remove from heat.
3. Combine 1 garlic clove, 2 tablespoons parsley, lemon rind, and set aside. Spoon 2/3 cup tomato mixture onto each of 4 plates; top each portion with 1 fillet, and sprinkle with 1 tablespoon of parsley mixture from above.
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Servings
Serves 4
Time To Cook
14 minutes preparation
16 minutes cook time
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