Entrees
Catalan Roasted Sea Bass
Makes 4 servings
Catalan Roasted Sea Bass
Makes 4 servings
Simply prepared fish with plenty of flavor.
Calories 290 (34% from fat)
carb. 12g
pro. 33g
fat 11g
sat. fat 2g
chol. 71mg
sod. 689mg
calc. 67mg
fiber 3g
carb. 12g
pro. 33g
fat 11g
sat. fat 2g
chol. 71mg
sod. 689mg
calc. 67mg
fiber 3g
Ingrédients
- Cooking spray (olive oil flavor)
- 4 sea bass fillets, 6 ounces each (may use halibut, cod, or scrod)
- ¼ cup Italian parsley leaves, loosely packed
- 2 cloves garlic, peeled
- 1 large onion (8 ounces), peeled and halved
- 1 tablespoon extra virgin olive oil
- ¼ cup dry white wine or vermouth
- 1 can (15 ounces) dices tomatoes, drained
- 12 pitted Kalamata olives, halved
- ½ teaspoon oregano
- ½ teaspoon finely chopped orange zest
- ¼ teaspoon kosher salt ⅛ teaspoon freshly ground black pepper
Preparation
- Preheat Cuisinart® Toaster Oven to 450°F. Lightly coat a 10-inch gratin dish with cooking spray or olive oil. Arrange the sea bass in the dish in a single layer.
- Insert the metal blade in the Cuisinart® Food Processor. Place the parsley in the work bowl and pulse to chop, 10 times; reserve. With the machine running, drop the garlic through the small feed tube and process to chop, 5 seconds. Insert the medium (4mm) slicing disc; slice the onion.
- In a 12-inch Cuisinart® nonstick skillet, heat oil over medium high heat. Add the onion and garlic and sauté until light golden brown, about 5 minutes. Add the wine and simmer for 1 minute to reduce. Stir in the drained tomatoes, olives, oregano, zest, salt, and pepper.
- Reduce heat to low and simmer for 5 minutes. Spoon the sauce over the halibut. Place in the preheated Cuisinart® Toaster Oven and bake for about 12-15 minutes, until fish is opaque and flaky. Garnish with the reserved chopped parsley and serve immediately.