Roasted Rosemary Sea Bass
Per ServingRoasted Rosemary Sea Bass |
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|---|---|---|
| Makes: 8 servings | ||
| Serving Size: 3 oz. | ||
| Calories | 200 | |
| Fat | 10 | g |
| Saturated Fat | 1.7 | g |
| Carbohydrate | 0 | g |
| Fiber | 0 | g |
| Sugars | 0 | g |
| Cholesterol | 60 | mg |
| Sodium | 215 | mg |
| Potassium | 370 | mg |
| Protein | 26 | g |
| Phosphorus | 275 | mg |
| Choices: Lean Meat 4, Fat 0.5 | ||
- Makes: 8 servings
- Serving Size: 3 oz.
- Preparation Time: 5 minutes
- Cooking Time: 15 minutes
Ingredients
| 1/4 | cup | olive oil, divided |
| 6 | large fresh rosemary sprigs | |
| 2 1/2 | lbs. | sea bass fillets |
| 1/4 | cup | dry white wine |
| 2 | garlic cloves, minced | |
| 1/2 | tsp. | red pepper flakes |
| 1/2 | tsp. | kosher salt |
| 1/2 | tsp. | freshly ground black pepper |
Directions
- Preheat the oven to 425 degrees. Rub about 2 tsp. of the olive oil on the surface of a large roasting pan. Lay the rosemary sprigs in one layer on the bottom of the pan.
- Place the sea bass fillets over the rosemary. In a small bowl, combine the remaining olive oil, wine, garlic, red pepper flakes, salt, and black pepper. Pour over the fish.
- Roast the fish for 15 to 20 minutes, basting frequently with the pan juices.
- Remove the fish from the oven and transfer to a platter. Spoon the pan juices on top. Discard the rosemary.
