Sea Bass and Confetti Vegetables with Lemon-Butter Sauce

Becky Luigart-Stayner; Melanie J. Clarke

Yield: 2 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 262
  • Calories from fat: 21%
  • Fat: 6g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 1.6g
  • Protein: 34.4g
  • Carbohydrate: 14.6g
  • Fiber: 3.8g
  • Cholesterol: 73mg
  • Iron: 3.4mg
  • Sodium: 793mg
  • Calcium: 111mg

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

  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.
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