White sea bass with dill relish
Updated: 2017-12-01
Sea bass is a very good source of protein, vitamin B-6, selenium and phosphorus.
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
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.
Nutritional analysis per serving
Calories: 115
Total carbohydrate: 1 g
Cholesterol:
Dietary fiber:
Monounsaturated fat:
Protein: 21 g
Saturated fat:
Serving size: 1 fillet
Sodium:
Total fat: 2 g