Published January 29, 2013 | Written by The Healthline Editorial Team
Published by: 
Servings: 6
Total Time: 40 min
Prep Time: 15 min | Cook Time: 25 min
Sea bass has a wonderful flavour that, in this dish, is accentuated by a small amount of lemon zest and a mild vegetable broth. If sea bass isn't available, try substituting sea bream, haddock or grouper.
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Serving size: |
1 fillet and approximately 200g of vegetables |
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Calories per serving: |
234 |
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Total Fat 3.2g |
5% |
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Cholesterol 60mg |
20% |
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Sodium 163mg |
7% |
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Serving size: |
1 fillet and approximately 200g of vegetables |
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Calories per serving: |
234 |
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% Daily Value* |
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Total Fat 3.2g |
5% |
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Saturated Fat 0.8g |
4% |
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Trans Fat 0.0g |
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Cholesterol 60mg |
20% |
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Sodium 163mg |
7% |
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Total Carbohydrate 14.0g |
5% |
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Dietary Fiber 2.0g |
8% |
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Protein 28.9g |
40% |
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* Percent Daily Values are based on a 2,000 calorie diet. |
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Ingredients
- 3/4 cup water
- 2/3 cup dry white wine
- 1 teaspoon lemon zest
- 1/8 teaspoon red pepper flakes
- 1 bay leaf
- 1 pound fingerling potatoes, such as Anya or Pink Fir Apple
- 1/2 pound baby carrots
- 6 x 4- to 5-ounce sea bass fillets
Step by Step:
- Bring water, wine, lemon zest, red pepper, and bay leaf to a simmer in a large, deep frying pan over medium-high heat.
- Add the potatoes and carrots and bring to a simmer.
- Cover and cook until carrots are just tender, about 15 to 20 minutes.
- Place sea bass on top of vegetables and reduce heat to medium-low.
- Cover and cook until fish is just cooked through and flakes easily with the point of a knife.
- Divide fish and vegetables between individual serving bowls and top with broth.
