Baked Sea Bass with Black-Olive Sauce
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
garlic cloves
minced |
|
| 1 | cup |
black olives
pitted, chopped |
*
|
| 1 | teaspoon |
oregano
crumbled dried |
|
| 1 | teaspoon |
basil
crumbled dried |
*
|
| 2 | tablespoons |
parsley leaves
minced, fresh |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| ¼ | cup |
olive oil
|
|
| 2 | pounds |
sea bass
fillets (4 to 6 ea) |
* |
| ½ | cup |
vegetable stock
or dry white wine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
garlic cloves
minced |
|
| 237 | ml |
black olives
pitted, chopped |
*
|
| 5 | ml |
oregano
crumbled dried |
|
| 5 | ml |
basil
crumbled dried |
*
|
| 3E+1 | ml |
parsley leaves
minced, fresh |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 59 | ml |
olive oil
|
|
| 907.2 | g |
sea bass
fillets (4 to 6 ea) |
* |
| 118 | ml |
vegetable stock
or dry white wine |
|
Directions
Combine garlic, olives, oregano, basil and parsley in small bowl. Season to taste with salt and pepper. Heat oil in 13x9-inch glass baking dish at 425 degrees 1 minute. Spread olive mixture evenly over bottom of baking dish. Arrange sea bass, skin side up, on top. Pour vegetable stock around fillets. Bake, basting occasionally with juices, 15 minutes or until done.
To serve, arrange fillets and olive mixture on heated serving plates. Makes 4 servings.
