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Dietitian's tip: Besides being low in fat and calories, sea bass is also a very good source of protein, vitamin B-6, selenium and phosphorus.
Serves 4
Ingredients
- 1 1/2 tablespoons chopped white onion
- 1 teaspoon pickled baby capers, drained
- 1 1/2 teaspoons chopped fresh dill
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 4 white sea bass fillets, each 4 ounces
- 1 lemon, cut in quarters
Directions
Preheat the oven to 375 F.
In a small bowl, add the onion, capers, dill, mustard and lemon juice. Stir to mix well.
Place each fillet on a square of aluminum foil. Squeeze 1 lemon wedge over each fillet and spread 1/4 of the dill relish over each piece. Wrap the aluminum foil around the fish and bake until the fish is opaque throughout when tested with a tip of a knife, 10 to 12 minutes. Serve immediately.
Nutritional Analysis
(per serving)| Serving size: 1 fillet | |||
| Calories | 119 | Cholesterol | 46 mg |
| Protein | 21 g | Sodium | 129 mg |
| Carbohydrate | 3 g | Fiber | 1 g |
| Total fat | 2 g | Potassium | 337 mg |
| Saturated fat | < 0.5 g | Calcium | 30 mg |
| Monounsaturated fat | < 0.5 g | ||
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