Steamed Sea Bass

Sea bass fillets gently steamed in their own juices on a bed of tomato, mushroom and pepper with lemon and bay leaf. A light, high-protein one-pan dinner.

Ingredients

• 800 g sea bass fillets
• 250 g (2 medium) tomatoes
• 150 g (1 medium) onion
• 100 g green pepper
• 150 g mushrooms
• 10 g (2 cloves) garlic
• 40 g (3 tbsp) olive oil
• 20 g butter
• 30 g (2 tbsp) lemon juice
• 150 g (2/3 cup) water
• 1 g (1-2) bay leaves
• 8 g (1 1/2 tsp) salt
• 2 g (1 tsp) black pepper
• 20 g (1/2 bunch) parsley

Instructions

1. 1

   Slice the onion into thin half-moons, the green pepper into rings, the mushrooms into slices and the tomatoes into wedges; finely chop the garlic.

2. 2

   Cut the sea bass fillets into 4 portions and season both sides with half of the salt and pepper.

3. 3

   Heat the olive oil in a wide lidded pan and cook the onion and pepper over medium heat for 4-5 minutes, until softened.

4. 4

   Add the mushrooms and garlic and sauté for 3-4 more minutes; stir in the tomatoes with the remaining salt and pepper.

5. 5

   Lay the fillets skin side down on the vegetables; pour in the lemon juice and water and add the bay leaves and the butter in small pieces.

6. 6

   Cover and steam over low-medium heat for 15-18 minutes, until the fish is opaque and flakes easily.

7. 7

   Remove the bay leaves, sprinkle with finely chopped parsley and serve hot with the pan juices.

Nutrition

Per serving