Diabetes Forecast

Lemon and Ginger Sea Bass

Per Serving

Lemon and Ginger Sea Bass

Makes: 4
Serving Size: 4 oz. with 1 Tbsp. sauce
Calories 195
Fat 11 g
Saturated Fat 1.8 g
Trans Fat 0 g
Carbohydrate 2 g
Fiber 0 g
Sugars 1 g
Cholesterol 45 mg
Sodium 85 mg (without added salt)
Potassium 335 mg
Protein 21 g
Phosphorus 225 mg
Choices: Lean meat 3, Fat 1.5
  • Makes: 4
  • Serving Size: 4 oz. with 1 Tbsp. sauce
  • Preparation Time: 10 minutes
  • Cooking Time: 15 minutes


4 (4 oz.) sea bass fillets (or other firm white
fish such as cod), about 1 inch thick
Juice of 2 large lemons (1/3 cup)
1/4 cup fresh minced cilantro
2 garlic cloves, minced (2 tsp.)
3 tsp. peeled and grated fresh ginger
1/2 tsp. ground cumin
2 1/2 Tbsp. olive oil
Kosher salt and freshly ground black pepper to taste


  1. Coat a large, shallow baking pan with cooking spray. Lay the sea bass fillets in the baking dish.
  2. Whisk together the lemon juice, cilantro, garlic, ginger, cumin, olive oil, salt, and pepper. Pour the marinade over the fish. Cover and refrigerate for 2 hours.
  3. Preheat the oven to 400°F. Remove the fish from the refrigerator, and allow it to come to room temperature. Pour off the marinade from the fish into a small saucepan.
  4. Roast the fish in the baking pan for about 10 to 12 minutes, until it flakes lightly with a fork. If desired, after the fish roasts, turn the oven setting to broil, and broil the fish 6 inches from the heat source for 2 to 3 minutes to brown it. As the fish cooks, gently boil the marinade and reduce it slightly.
  5. Serve the fish with the heated marinade drizzled on top.

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