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Ingredients
- 1 x Sea bass fillet, (1-lb.) (2 inches thick)
- 2 tsp Vegetable oil
- 1/4 c. Water
- 1/4 c. Dry vermouth
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 4 x Garlic cloves, chopped
- 2 Tbsp. Minced fresh parsley
- Â Â Lemon wedges
Directions
- Cut fish crosswise into 4 equal pcs. Heat oil in a large nonstick skillet over high heat. Add in fish, and cook 1 minute. Turn fish over; gradually add in the water and next 4 ingredients (water through garlic) to skillet. Cover, reduce heat to medium, and cook 3 min or possibly till fish flakes easily when tested with a fork.
- Remove fish from skillet; set aside, and keep hot. Cook the vermouth mix over high heat 1 minute or possibly till slightly thickened. Pour over fish; sprinkle with parsley.
- Yield: 4 servings (serving size: 3 ounces fish).
- Serving Ideas : Serve with lemon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 29g | |
| Recipe makes 4 servings | |
| Calories 27 | |
| Calories from Fat 20 | 74% |
| Total Fat 2.3g | 3% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 148mg | 6% |
| Potassium 33mg | 1% |
| Total Carbs 1.78g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.23g | 0% |
| Protein 0.32g | 1% |
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