Spanish-Style Sea Bass

Ingredients

  • 2 lbs. sea bass filets 

  • 2 medium tomatoes, thinly sliced 

  • ½ small cucumber, thinly sliced 

  • ¼ cup onion, chopped 

  • ¼ cup green pepper, chopped 

  • 1 clove garlic, minced 

  • 2 Tablespoons margarine 

  • 2 Tablespoons parsley 

  • 1 Tablespoon white wine 

  • 2 Tablespoons lemon juice 

  • ½ teaspoon marjoram 

Directions
  1. Preheat the oven to 375°F. 
  2. Place filets in a greased baking dish. Arrange tomato and cucumber slices on top. 
  3. In a saucepan, heat margarine until melted and cook the onion, green pepper, and minced garlic until tender. Remove from heat. 
  4. Stir in parsley, wine, lemon juice, and marjoram. Spoon over the fish. 
  5. Bake for 25 minutes or until fish reaches a minimum internal temperature of 145°F. 
  6. Serve hot with rice if desired. 

Recipe credit: Adapted from a recipe provided by the University of Delaware Sea Grant Program 

Spanish-Style Sea Bass
Servings
6
Nutrition Facts

Calories: 190

Fat: 6 g

Sodium: 140 mg

Carbohydrate: 4 g

Fiber: 1 g

Protein: 29 g