This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Cooking should be a carefully balanced reflection of all the good things of the earth."
-Jean & Pierre Troisgros, Chefs
Mediterranean diet at its best. Low fat white fish, olive oil, veggies, healthy beans with tons of fiber. This recipe calls for dried oregano but you can use about a teaspoon of fresh or about the same of rosemary. In the dead of winter the bright tomatoes in vinaigrette taste just like spring is coming on.
Servings: 2 | Serving size: 4 ounces fish with beans
Cooking Time: 45 Minutes
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|
|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.
Serving size: 1 cup
|Calories 462||Calories from Fat 120|
|% Daily Value|
|Total Fat 14g||21%|
|Saturated Fat 3g||13%|
|Monounsaturated Fat 8g|
|Trans Fat 0g|
|Total Carbohydrates 51g||17%|
|Dietary Fiber 14g||57%|
|Vitamin A 143%||Vitamin C 41%|
|Calcium 16%||Iron 26%|
|Vitamin K 68 mcg||Potassium 1549 mg|
|Magnesium 160 mg|