Sea Bass and Confetti Vegetables with Lemon-Butter Sauce

Becky Luigart-Stayner; Melanie J. Clarke

Yield:

2 servings

Recipe from

Nutritional 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

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

Preparation

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.

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.

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.

Note:

March 2002