White sea bass with dill relish
Nutrition Facts
Serving Size 1 fillet
Calories 115
| Amount Per Serving | ||
| Monounsaturated fat | < 0.5 g | |
|---|---|---|
| Saturated fat | < 0.5 g | |
| Total fat | 2 g | |
| Sodium | 127 mg | |
| Cholesterol | 46 mg | |
| Dietary fiber | Trace | |
| Protein | 21 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Sea bass is a very good source of protein, vitamin B-6, selenium and phosphorus.
Ingredients
(Serves 4)- 1 1/2 tablespoons chopped white onion
- 1 teaspoon pickled baby capers, drained
- 1 1/2 teaspoons chopped fresh dill
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 4 white sea bass fillets, each 4 ounces
- 1 lemon, cut in quarters
Directions
Heat the oven to 375 F. In a small bowl, add the onion, capers, dill, mustard and lemon juice. Stir to mix well.
Place each fillet on a square of aluminum foil. Squeeze 1 lemon wedge over each fillet and spread 1/4 of the dill relish over each piece.
Wrap the aluminum foil around the fish and bake until the fish is opaque throughout when tested with a tip of a knife, 10 to 12 minutes. Serve immediately.
Last Updated: December 1st, 2017