Seared Sea Bass With Garlic Sauce

Photo: Lee Isaacs; Styling: Cindy Manning Barr

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.

Yield: 4 servings (serving size: 3 ounces fish)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 156
  • Calories from fat: 38%
  • Fat: 6.5g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 2.3g
  • Protein: 21.7g
  • Carbohydrate: 1.4g
  • Fiber: 0.2g
  • Cholesterol: 77mg
  • Iron: 2mg
  • Sodium: 229mg
  • Calcium: 101mg

Ingredients

  • 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

Preparation

  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.
  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.
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