Mediterranean Sea Bass

This healthy Mediterranean Sea Bass is smothered in a piquant, healthy, Mediterranean-inspired sauce made from tomatoes, white wine, fennel and olives.

This healthy Mediterranean Sea Bass is smothered in a piquant, healthy, Mediterranean-inspired sauce made from tomatoes, white wine, fennel and olives.
Mediterranean Sea Bass Recipe

It has a light, moist texture, briefly pan-seared then quickly finished in the oven. The whole dish takes 35 minutes from start to finish, so it’s ideal for weeknight suppers yet elegant enough for company.

I received a ton of new cookbooks this Spring, so I am slowly making my way through them! This recipe is from the Mostly Plants Cookbook, which features 101 flexitarian recipes from the Pollan family. I gravitated towards this fish dish, because I love finding new ways to eat fish which I try to eat at least twice a week. You can see more of my fish recipes here.

The Mediterranean flavors of the sauce made from tomatoes, white wine, fennel and olives were delicious, I served it with some crusty bread to scoop up that sauce but you can eat it without.

Any white fish can be used in this recipe, I couldn’t find sea bass so I used halibut. Striped bass or cod would also be great.

This healthy Mediterranean Sea Bass is smothered in a piquant, healthy, Mediterranean-inspired sauce made from tomatoes, white wine, fennel and olives.This healthy Mediterranean Sea Bass is smothered in a piquant, healthy, Mediterranean-inspired sauce made from tomatoes, white wine, fennel and olives.

Mediterranean Sea Bass

This healthy Mediterranean Sea Bass is smothered in a piquant, healthy, Mediterranean-inspired sauce made from tomatoes, white wine, fennel and olives.

Ingredients:

For the sauce:

  • 1 tablespoons extra virgin olive oil
  • 1 cup chopped yellow onion
  • 3 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes, or to taste
  • 1/2 cup chopped fennel
  • One 28 ounce can whole peeled tomatoes, with their juices
  • 3/4 cup fresh basil leaves, very thinly sliced
  • 1/2 cup dry white wine
  • 1/4 cup pitted Kalamata olives, halved
  • Kosher salt
  • Freshly ground pepper

For the fish:

  • Four 4-6 ounce skinless Chilean sea bass fillets (or other sustainable firm white-fleshed fish fillets such as halibut, cod or striped bass)
  • Organic olive oil cooking spray
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil

Directions:

  1. Set the racks in the middle and upper thirds of the oven and preheat the oven to 425 F

For the sauce:

  1. In a large skillet over medium heat, heat the olive oil until shimmering. Add the onion, garlic and red pepper flakes and cook until golden, stirring occasionally, about 5 minutes.
  2. Add the fennel and cook until the vegetables are soft and translucent, an additional 3 to 5 minutes.
  3. Reduce the heat to medium and add the tomatoes with their juices. Using the back of a wooden spoon, smash the tomatoes and cook for 5 minutes.
  4. Add the basil, wine, olives, 1 teaspoon salt, and 1/8 teaspoon black pepper.
  5. Reduce to low and simmer for 15 minutes, or until the sauce is slightly thickened, while you prepare the fish.

For the fish:

  1. Pat the fillets dry, lightly spray them with cooking spray,  and season with salt and pepper.
  2. In a heavy ovenproof skillet over high heat, heat the olive oil until shimmering. Add the fillets, rounded-side down, and cook for 2 minutes.
  3. Carefully flip the fillets with a metal spatula and place the skillet in the oven. Bake until the fish is no longer translucent, 8 to 10 minutes.
  4. Switch the oven to broil and place the skillet on the upper rack. Broil until the tops of the fillets are golden brown, 2 to 4 minutes.
  5. Arrange the fillets on individual plates, spoon on the sauce, and serve.

Nutrition Information

Yield: 4 servings, Serving Size: 1 fillet

  • Amount Per Serving:
  • Freestyle Points: 4
  • Points +: 8
  • Calories: 362 calories
  • Total Fat: 12.5g
  • Saturated Fat: 2g
  • Cholesterol: 90mg
  • Sodium: 489mg
  • Carbohydrates: 13.5g
  • Fiber: 3g
  • Sugar: 7.5g
  • Protein: 42.5g

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2019-05-09 16:34:08 – Source: skinnytaste.com