Rating: 5 stars
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light April 1995


Credit: Lee Isaacs; Styling: Cindy Manning Barr

Recipe Summary

4 servings (serving size: 3 ounces fish)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

156 calories; calories from fat 38%; fat 6.5g; saturated fat 1.3g; mono fat 2.3g; poly fat 2.3g; protein 21.7g; carbohydrates 1.4g; fiber 0.2g; cholesterol 77mg; iron 2mg; sodium 229mg; calcium 101mg.