Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

Mediterranean Striped Sea Bass is prepared in a vibrant broth that goes straight from pan to plate for an elegant, fast dinner.

Robin Bashinsky
Recipe by Cooking Light June 2013

Gallery

Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
16 mins
total:
16 mins
Yield:
Serves 4 (serving size: 1 fillet, 3 tomato slices, and about 1/4 cup broth mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Add 1 tablespoon oil; swirl. Add onion and next 3 ingredients; sauté 2 minutes. Stir in wine, 1/4 cup basil, capers, and 1/8 teaspoon salt; heat to 155°. Reduce heat to medium-low; sprinkle fish with 1/4 teaspoon salt. Nestle fish and tomatoes in broth. Cover and simmer 6 minutes or until desired degree of doneness, maintaining a constant temperature of 150°. Sprinkle with 1/4 cup basil, parsley, black pepper, and olives. Drizzle each serving with 3/4 teaspoon oil.

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Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

315 calories; fat 12.3g; saturated fat 2g; mono fat 6.9g; poly fat 2.3g; protein 32.2g; carbohydrates 10.9g; fiber 2.6g; cholesterol 136mg; iron 2.6mg; sodium 491mg; calcium 81mg.
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