Roasted Rosemary Sea Bass
Per ServingRoasted Rosemary Sea Bass |
||
---|---|---|
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.