Grilled Fish with Winter Root Slaw

30 minutes Prep: 20 minutes Cook: 10 minutes

185 calories per serving view nutrition facts

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Ingredients

2	small	sea bass	cleaned, gutted and scaled
1	x	salt and black pepper
1/4	cup	olive oil
1/2	cup	carrot	julienned
1/2	cup	parsnips	julienned
1/2	cup	celery root	julienned
1/4	cup	walnuts	toasted, coarsely chopped
3	tablespoons	chervil	leaves, plus sprigs for garnish
2	tablespoons	champagne vinegar
1	teaspoon	walnut oil

Directions

Light grill or pre-heat broiler.

Cut a long slit in flesh of sea bass on either side of fish.

Season each slit with salt, pepper and 1 tablespoon oil.

In a bowl toss together julienned vegetables, walnuts, chervil leaves, vinegar and walnut oil; season to taste.

Grill fish for 5 minutes, moving them around a few times to keep from sticking.

Fillet fish: Starting at top, insert your knife at top fin.

Meat should separate easily from bones as you work your way down the fish.

Mound generous portion of slaw on 2 dinner plates and set 2 fillets on top of each; garnish with chervil sprigs.

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Nutrition Facts

Serving Size 39g

Amount per Serving

Calories 185 94% of calories from fat

	% Daily Value*
Total Fat 19.0g	30%
Saturated Fat 2.0g	11%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 12mg	1%
Total Carbohydrate 3.0g	1%
Dietary Fiber 1.0g	4%
Sugars 1.0g
Protein 2.0g	4%

Vitamin A	55%		Vitamin C	2%
Calcium	2%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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