Sea Bass with Zucchini and Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
0.25 tsp Pepper, black 1 tbsp Olive Oil 2 tbsp Lemon juice 12 mushrooms, fresh 1 medium (2-1/2" dia) Onions, raw 2 medium Zucchini, baby 16 oz Sea Bass (fish) 0.25 tsp Kosher Salt 2 tbsp Kikkoman Low Sodium Soy Sauce
Preheat oven to 500 degrees F and line a rimmed baking sheet with parchment paper.
In a small bowl, combine freshly squeezed lemon juice and low sodium soy sauce and then set aside.
Arrange sea bass filets, skin-side-down, at one end of the baking sheet.
Place the zucchini halves, cut-side-up, next to fish and then place 12 medium mushrooms at the opposite end.
Season everything on the sheet pan with about 1/2 tsp. kosher salt and 1/4 tsp. ground black pepper.
Pile the minced onion evenly on top of each fish fillet.
Drizzle the lemon and soy sauce mixture over the fish, zucchini, and mushrooms.
Place in the oven and bake until the fish is just opaque in center and the zucchini and mushrooms are tender, about 15-20 minutes.
Serving Size: Makes 4 servings, 4 oz fish each
In a small bowl, combine freshly squeezed lemon juice and low sodium soy sauce and then set aside.
Arrange sea bass filets, skin-side-down, at one end of the baking sheet.
Place the zucchini halves, cut-side-up, next to fish and then place 12 medium mushrooms at the opposite end.
Season everything on the sheet pan with about 1/2 tsp. kosher salt and 1/4 tsp. ground black pepper.
Pile the minced onion evenly on top of each fish fillet.
Drizzle the lemon and soy sauce mixture over the fish, zucchini, and mushrooms.
Place in the oven and bake until the fish is just opaque in center and the zucchini and mushrooms are tender, about 15-20 minutes.
Serving Size: Makes 4 servings, 4 oz fish each
Nutritional Info Amount Per Serving
- Calories: 196.6
- Total Fat: 6.5 g
- Cholesterol: 60.1 mg
- Sodium: 510.1 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 1.0 g
- Protein: 28.9 g