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Sea Bass and Confetti Vegetables with Lemon-Butter Sauce

Becky Luigart-Stayner; Melanie J. Clarke
Yield 2 servings

Ingredients

  • 2 (6-ounce) sea bass or grouper fillets
  • 1/2 teaspoon salt
  • Cooking spray
  • 1/4 cup dry white wine
  • 2 teaspoons lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon butter
  • 1/2 cup frozen whole-kernel corn
  • 1/2 cup chopped plum tomato
  • 1 (6-ounce) bag baby spinach, coarsely chopped

Nutrition Information

  • calories 262
  • caloriesfromfat 21 %
  • fat 6 g
  • satfat 2.2 g
  • monofat 1.4 g
  • polyfat 1.6 g
  • protein 34.4 g
  • carbohydrate 14.6 g
  • fiber 3.8 g
  • cholesterol 73 mg
  • iron 3.4 mg
  • sodium 793 mg
  • calcium 111 mg

How to Make It

  1. Sprinkle fish with salt. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan. Place one fillet on each of 2 plates; keep warm.

  2. Add wine and juice to pan; cook over medium-high heat 2 minutes. Remove from heat; stir in parsley and butter. Drizzle sauce over fillets.

  3. Add corn to pan; cook 2 minutes. Add the tomato and spinach to pan; cook 1 minute or until spinach wilts. Arrange 1 cup vegetables on each plate.