Lemon and Ginger Sea Bass
Per ServingLemon and Ginger Sea Bass |
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|---|---|---|
| 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
Ingredients
| 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 |
Directions
- Coat a large, shallow baking pan with cooking spray. Lay the sea bass fillets in the baking dish.
- 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.
- 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.
- 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.
- Serve the fish with the heated marinade drizzled on top.
