Sautéed Striped Bass with Lemon and Herb Sauce
If you find sea bass to be strong-flavored, remove the pan drippings from the skillet before making the sauce for a milder final product. The wine-butter sauce is a good complement to the dish, especially with caramelized lemon notes.
This Story Originally Appeared On cookinglight.com
Credit: Greg DuPree
290 calories; fat 19g; saturated fat 6g; protein 26g; carbohydrates 3g; fiber 1g; sodium 581mg.