Sea Bass with Black-Eyed Peas

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 435
  • Calories from fat: 14%
  • Fat: 6.6g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1.4g
  • Protein: 32.4g
  • Carbohydrate: 60.4g
  • Fiber: 0.0g
  • Cholesterol: 77mg
  • Iron: 0.0mg
  • Sodium: 271mg
  • Calcium: 0.0mg


  • 1 1/2 cups water
  • 1 (10-ounce) package frozen black-eyed peas, thawed
  • Olive oil-flavored vegetable cooking spray
  • 1 teaspoon olive oil
  • 1 cup diagonally sliced fresh green beans
  • 1/2 cup diced carrot
  • 1/2 cup diced celery
  • 1/2 cup diced onion
  • 1 tablespoon minced fresh thyme
  • 1 cup canned low-sodium chicken broth, undiluted
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 1 pound sea bass fillets (1 1/2 inches thick), cut into 1 1/2-inch pieces
  • 3 cups cooked long-grain rice (cooked without salt or fat)


  1. Bring water to a boil in a large nonstick skillet. Add peas; reduce heat to medium, and cook 35 minutes or until peas are tender. Remove peas from skillet; drain well, and set aside.
  2. Wipe skillet dry with a paper towel. Coat skillet with cooking spray; add oil. Place over medium heat until hot. Add beans and next 4 ingredients; cover and cook 3 minutes or until vegetables are crisp-tender. Add broth, pepper, and salt. Bring to a boil. Add fish; cook, stirring occasionally, 6 minutes or until fish flakes easily when tested with a fork. Stir in black-eyed peas. To serve, spoon fish mixture over rice.
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