Sea Bass with Sun-Dried Tomato Crust

Who says heart-healthy eating needs to be bland?

Jul. 29, 2008 at 3:29pm

The sweet tomato mixture and mild sea bass flavor in this recipe balance the tartness of the lemon and kalamata olives.

8 marinated sun-dried tomatoes, drained
3 garlic cloves
1 teaspoon olive oil
6 fresh lemon slices
1 pound sea bass fillets
1 tablespoon fresh lemon juice
8 kalamata olives, pitted and halved
lemon wedges

Place tomatoes, garlic and olive oil in a food processor.  Process until tomatoes are finely chopped.  Arrange lemon slices in an 8-inch ovenproof casserole dish.  Layer sea bass over top.  Drizzle fish with lemon juice.  Using a spatula, spread tomato mixture over top of fish.  Bake uncovered at 375° F. for 10 to 20 minutes, or until fish flakes easily when pierced with a fork.  Sprinkle with olives the last 3 minutes of cooking time.  Serve with lemon wedges.
done.  Serves 4.
APPROXIMATE NUTRITIONAL INFORMATION PER SERVING
CALORIES - 154
 CARBOHYDRATE - 7g
 TOTAL FAT - 5 g
PROTEIN - 21g
 CHOLESTEROL - 91 mg
 SATURATED FAT - 1 g
SODIUM - 314 mg
DIETARY FIBER - 0 g

Posted in Recipes by Joe