This recipe is so nutritious and yet very good for you!. It is a comfort meal, without the guilt and we were sooooo happy with it. Doesn't take long to make, just make sure you don't cook the fish too long so it dries out. We added some simple rosemary potatoes on the side and Tamera added broccoli that she cooked in a pan with minced garlic and balsamic vinegar.
Sea Bass Instructions
Pat the fish dry with a paper towel
In a large skillet, preferably Caste Iron, stainless steel or nonstick, melt 1 tablespoon of butter, or spray cover the bottom of the pan with grapeseed oil.
Cook the fish in the skillet for 4 minutes on each side on 3/4 heat, or until golden brown and fully cooked. Try not to move the fish too much, especially if you are using a pan that isn't nonstick. You can also cover the pan to steam it a little faster.
Moisten the top of the fish with avocado oil, garlic powder, salt and any other spices that come to mind. :)
Remove fish from the skillet to a plate
3 Tablespoons of minced garlic
1 Tablespoon Capers
1/4 cup dry white wine such as savignon blanc
1/2 cup Chicken broth or water...use the stock if you can
1 Tablespoon garlic spread
juice of one lemon
1 tablespoon fresh oregano roughly chopped
1 tablespoon fresh thyme roughly chopped
1 tablespoon fresh parsley roughly chopped
1 tablespoon chives finely chopped
1 tablespoon of cilantro finely chopped
You can add or subtract just about any herbs you want!