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
  • Total carbohydrate: 3 g
  • Dietary fiber: 1 g
  • Sodium: 129 mg
  • Saturated fat: < 0.5 g
  • Monounsaturated fat: < 0.5 g
  • Total fat: 2 g
  • Cholesterol: 46 mg
  • Protein: 21 g
  • Calories: 119
  • Meats poultry and fish: 3
  • Meat and meat substitutes: 3
Last Updated: 2011-11-01
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