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| | Catalan Roasted Sea Bass
Makes 4 servings
Ingredients
cooking spray (olive oil flavor)
4 sea bass fillets, 6 ounces each ( you may use halibut, cod, or scrod)
¼ cup Italian parsley leaves, loosely packed
2 cloves garlic, peeled
1 large onion (8 ounces), peeled and halved
1 tablespoon extra virgin olive oil
¼ cup dry white wine or vermouth
1 15 ounce can diced tomatoes, drained
12 pitted Kalamata olives, halved
½ teaspoon dried oregano
½ teaspoon finely chopped orange zest
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Directions:
Preheat Cuisinart® Toaster Oven to 450°F. Lightly coat a 10-inch gratin dish with cooking spray or olive oil. Arrange the sea bass in the dish in a single layer.
Insert the metal blade in the Cuisinart® Food Processor. Place the parsley in the work bowl and pulse 10 times to chop. Remove the parsley from the work bowl and reserve.
With the machine running, drop the garlic through the small feed tube and process 5 seconds to chop. Insert the medium slicing disc and slice the onion.
In a 12-inch Cuisinart® Skillet, heat the oil over medium high heat. Add the onion and garlic and sauté until light golden brown, about 5 minutes.
Add the wine and simmer for 1 minute to reduce.
Stir in the drained tomatoes, olives, oregano, zest, salt and pepper. Reduce the heat to low and simmer for 5 minutes.
Spoon the sauce over the halibut. Place in the preheated Cuisinart® Toaster Oven and bake for about 12 to 15 minutes, until the fish is opaque and flaky. Garnish with the reserved chopped parsley and serve immediately.
Nutritional information per serving:
Calories 290 (34% from fat) carb. 12g pro. 33g fat 11g sat. fat 2g chol. 71mg sod. 689mg calc. 67mg fiber 3g
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