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.
- 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
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|
|Total fat||2 g||Total carbohydrate||3 g|
|Saturated fat||< 0.5 g||Dietary fiber||1 g|
|Monounsaturated fat||< 0.5 g||Protein||21 g|
|Protein and dairy||1|
|Meat and meat substitutes||3|
|Meats, poultry and fish||3|