John Bordiuk, M.D.
Ginette LaFleur, ANP
Staci Montori, L.M.T.

65 Walnut Street, Suite 380
Wellesley Hills, MA 02481
781.239.9900 • fax (781) 239-9953

Roasted Sea Bass Provencale

A great low carb, gluten free dish rich with Mediterranean flavors, protein and healthy fats.  Works well with any white fish, like cod or haddock and a few kalamata olives make a great add on.

Serve with quinoa and a green vegetable like sauteed spinach or roasted green beans for a guilt-free deliciously nutritious meal!

sea bass

Yield: 4 servings

  • 1/4 cup chopped drained oil-packed sun-dried tomatoes, 2 tablespoons oil reserved
  • 2 tablespoons drained capers
  • 1 tablespoon chopped garlic
  • 1 tablespoon minced fresh thyme or 1 1/2 teaspoons dried
  • 1/2 cup dry white wine
  • 1/2 cup bottled clam juice
  • 4 6- to 7-ounce sea bass fillets

Preparation Preheat oven to 450°F.. Heat 2 tablespoons reserved oil in heavy large ovenproof skillet over medium-high heat. Add tomatoes, capers, garlic and thyme and stir 1 minute. Add wine and clam juice and boil until liquid is reduced almost to glaze, about 3 minutes. Sprinkle fish with salt and pepper. Add to skillet; turn to coat with sauce. Place skillet in oven. Roast fish until just opaque in center, about 15 minutes. Transfer fish and sauce to platter.

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