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Seared Sea Bass With Garlic Sauce

Photo: Lee Isaacs; Styling: Cindy Manning Barr
Yield 4 servings (serving size: 3 ounces fish)
The fish cooks up quick in this seared sea bass dish and the garlic sauce is easy and a great complement. Serve with potatoes and spinach and garnish with fresh lemon slices for a dinner worthy of a special occasion.


  • 1 (1-pound) sea bass fillet (about 2 inches thick)
  • 2 teaspoons vegetable oil
  • 1/4 cup water
  • 1/4 cup dry vermouth
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 garlic cloves, minced
  • 2 tablespoons chopped fresh parsley
  • Lemon wedges

Nutrition Information

  • calories 156
  • caloriesfromfat 38 %
  • fat 6.5 g
  • satfat 1.3 g
  • monofat 2.3 g
  • polyfat 2.3 g
  • protein 21.7 g
  • carbohydrate 1.4 g
  • fiber 0.2 g
  • cholesterol 77 mg
  • iron 2 mg
  • sodium 229 mg
  • calcium 101 mg

How to Make It

  1. Cut fish crosswise into 4 equal pieces. Heat oil in a large nonstick skillet over high heat. Add fish, and cook 1 minute. Turn fish over; gradually add the water and next 4 ingredients (water through garlic) to skillet. Cover, reduce heat to medium, and cook 3 minutes or until fish flakes easily when tested with a fork.

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  2. Remove fish from skillet; set aside, and keep warm. Cook the vermouth mixture over high heat 1 minute or until slightly thickened. Pour over fish; sprinkle with parsley. Serve with lemon.