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Sea Bass Greek Style

 

42

Yield

8

servings

Prep

15

min

Cook

25

min

Ready

40

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

8 each sea bass
fillets
*
½ cup all-purpose flour
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 ½ cups tomatoes, canned
1 each tomatoes
chopped
3 each bay leaves
*
½ teaspoon rosemary leaves
*
½ 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. Sauté 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℉ (180℃). 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 200g (7.1 oz)
Amount per Serving
Calories 15151% of calories from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 158mg 7%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 10%
Sugars g
Protein 6g
Vitamin A 18% Vitamin C 53%
Calcium 7% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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