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Sea Bass with White Beans and Tomato Vinaigrette - Low Sodium Version

Servings = 2 | Serving size =4 ounces fish with beans

This recipe can be multiplied by 2,3.

This recipe does not make very good leftovers.

Not on a low-sodium diet? Here's the standard Sea Bass with White Beans and Tomato Vinaigrette.

1 1/2 cups	water
1 ounces	dried wild mushroom (like porcini)
12	grape tomatoes (quartered)
1 Tbsp	olive oil
1 Tbsp	flat leaf parsley (coarsely chopped)
1 tsp	balsamic vinegar
1 tsp	olive oil
1	slice (about 1 ounce) prosciutto ham (diced)
1/2 cup	carrot (peeled and small dice)
1/2 cup	celery (small dice)
1/2 cup	white part of leek (small dice)
1 15 ounce can	white beans (drained and rinsed well)
1/4 tsp	dried oregano
1/8 tsp	salt
	fresh ground black pepper (to taste)
2	4 ounce filets sea bass (or other fatty white fish like halibut)
	spray olive oil

Place the water in a sauce pan over high heat. When the water boils add the dried porcini mushrooms and reduce the heat until the water is simmering. After the stock has cooked for about 15 minutes remove the pan from the heat.

Place the cut tomatoes, 1 Tbsp. olive oil, parsley and vinegar in a small bowl and toss well. Place the vinaigrette in the refrigerator to chill.

Preheat the oven to 400°F. Place a large non-stick skillet inside while the oven is preheating.

Place the 1 tsp. olive oil in a medium skillet over medium heat. Add the prosciutto and cook, stirring frequently for about 1 minute. Add the carrot and celery and cook, stirring frequently, for about two minutes. Add the leek and cook for another minute, stirring frequently.

Add the white beans, salt, pepper and oregano. Strain the mushroom broth into the skillet with the white beans and discard the porcini mushrooms.

Reduce the heat to simmer. Stir occasionally while the fish cooks.

Lightly spray the skillet in the oven with olive oil. Add the sea bass skin side down and return to the oven. Cook for about 6 minutes and turn the fish over.

While the fish is cooking divide the bean mixture between two plates. When the fish is done (about 5 minutes on the second side) place the filets on top of the beans. Top the fish with the chilled tomato vinaigrette and serve.

Nutrition Facts

Serving size: 1 cup | Servings 2

Calories 462 | Calories from Fat 120

Amount Per Serving (% Daily Value)

Total Fat 14g (21%) | Saturated Fat 3g (13%)

Monounsaturated Fat 8g | Trans Fat 0g

Cholesterol 54 mg (18 %) | Sodium 457 mg (19 %)

Total Carbohydrates 51g (17%) | Sugars 6g

Dietary Fiber 14g (57%) | Protein 37g

Vitamin A 143% | Vitamin C 41 % | Calcium 16% | Iron 26%

Vitamin K 68 mcg  | Potassium  1549 mg | Magnesium  160 mg