Sea Bass Greek Style

40 minutes Prep: 15 minutes Cook: 25 minutes

151 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

8	each	sea bass	fillets
1/2	cup	flour, all-purpose
2	tablespoons	olive oil
1	each	lemon	juiced
3	tablespoons	vegetable oil
2	large	onions	chopped fine
6	each	garlic cloves	crushed
1	bunch	parsley leaves	chopped
1	pinch	black pepper
3 1/2	cups	tomatoes, canned
1	each	tomato	chopped
3	each	bay leaves
1/2	teaspoon	rosemary leaves
1/2	cup	white wine	dry
1	each	lemon	cut into 8 wedges

Directions

Dust the sea bass fillets with the flour.

In a large skillet place the 2 tablespoons of olive oil and heat it on medium high until it is hot. Quickly sear the fillets on both sides so that they are sealed. Place the fish in a large baking pan and sprinkle on the lemon juice. Set the fish aside.

In a medium skillet place the 3 tablespoons of vegetable oil and heat on medium high until it is hot. Add the onions, garlic, and parsley. Saute the ingredients for 3 to 4 minutes, or until the onions are translucent. Add the pepper and stir it in.

In a medium large saucepan place the sautéed onion mixture, canned tomatoes, chopped tomato, bay leaves, rosemary, and white wine. Stir the ingredients together and simmer them on low heat for 40 minutes.

Preheat the oven to 350 F. Pour the sauce over the fish and bake it for 20 minutes, or until it is just done.

Garnish the dish with the lemon wedges.

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Nutrition Facts

Serving Size 200g

Amount per Serving

Calories 151 51% of calories from fat

	% Daily Value*
Total Fat 9.0g	13%
Saturated Fat 1.0g	6%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 158mg	7%
Total Carbohydrate 18.0g	6%
Dietary Fiber 3.0g	10%
Sugars 5.0g
Protein 3.0g	6%

Vitamin A	18%		Vitamin C	53%
Calcium	7%		Iron	12%

* 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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Chicken Fajitas Grande

I just used the marinade from this, leaving out the liquid smoke (never have any in the house) and the cayenne pepper (too hot) and adding crushed garlic. I used it on and grilled chicken pieces. It had a wonderful flavor and left the chicken very moist.

Reviewed by thegrammalady