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White sea bass with dill relish

December 1, 2017

Recipe

Sea bass is a very good source of protein, vitamin B-6, selenium and phosphorus.

Serves 4

Besides being low in fat and calories, sea bass is also a very good source of protein, vitamin B-6, selenium and phosphorus.

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.

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

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) Fats and oils Fruits Grains and grain products 3 Meats, poultry and fish Nuts, seeds and dry beans Sweets Vegetables

Diabetes Meal Plan Choices

Fats Dairy foods (low-fat or fat-free) Fruits 3 Meat and meat substitutes Milk and milk products Nonstarchy vegetables Starches Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates Fats Fruits 1 Protein and dairy Sweets Vegetables

Nutritional analysis per serving

Calcium 115 Calories 1 g Total carbohydrate 46 mg Cholesterol Trace Dietary fiber < 0.5 g Monounsaturated fat Potassium 21 g Protein < 0.5 g Saturated fat 1 fillet Serving size 127 mg Sodium 2 g Total fat