Chilean Sea Bass Provencale
- Number of Servings: 4
Ingredients
2 t olive oil2 garlic cloves, minced and divided1.5 c. diced tomato1/3 c chopped pitted kalamata olives1/4 c chopped fresh parsley, divided1/4 c. water1 T capers4 (4 oz) chilean sea bass fillets2 tsp fresh lemon juice1/4 t black pepper1/4 t salt 1 T grated lemon rind2 c brown rice, prepared as directed
Heat oil over medium-high. Saute garlic for 30 seconds. Stir in tomato through capers, reduce heat to medium, cover and cook 5 minutes. Add fish and squeeze lemon and sprinkle salt and pepper. Cover and cook 10 minutes or until fish flakes easil when tested with a fork.
Combine 1 garlic clove, 2 T parsley and lemon rind. Over 1/2 c. brown rice, divide tomato mixture among each of 4 plates. Top each portion with 1 fillet and sprinkle with 1 T of the parsley mixture.
Number of Servings: 4
Recipe submitted by SparkPeople user LEGOVEL.
Combine 1 garlic clove, 2 T parsley and lemon rind. Over 1/2 c. brown rice, divide tomato mixture among each of 4 plates. Top each portion with 1 fillet and sprinkle with 1 T of the parsley mixture.
Number of Servings: 4
Recipe submitted by SparkPeople user LEGOVEL.
Nutritional Info Amount Per Serving
- Calories: 431.1
- Total Fat: 27.1 g
- Cholesterol: 30.0 mg
- Sodium: 891.2 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 2.6 g
- Protein: 17.2 g
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