Baked Sea Bass With Chermoula - 3g Carbs, 0g Fiber
From: www.southbeachdiet.
Go Fish for Dinner
An excellent source of heart-healthy omega-3 fatty acids, fish is
easy to prepare and naturally flavorful. This tasty recipe features
fresh herbs and zesty spices for a healthy spin on a traditional
fish entree.
Chermoula is a flavorful Moroccan condiment, most often used in
fish dishes, although it's also fantastic on chicken, beef, and
lamb. If sea bass is unavailable, try salmon, monkfish, or cod.
You can use parsley in place of cilantro — or a mix of both.
Prep time: 5 minutes
Cook time: 15 minutes
Serves: 4
1 bunch cilantro, leaves and stems intact
4 garlic cloves, peeled
2 tsp ground cumin
1/4 tsp red-pepper flakes
Salt
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
4 (6-oz) sea bass fillets
Black pepper
Heat oven to 450 degrees F.
Chop cilantro, garlic, cumin, red-pepper flakes, and a large pinch of
salt in a food processor; with the machine running, drizzle in the oil
and lemon juice.
Season both sides of fish with salt and pepper. Spread one-quarter of
the chermoula in an ovenproof baking dish, lay fish on top, and cover
evenly with remaining chermoula. Bake until fish is opaque and tender,
12 to 15 minutes. Serve hot.
Serves: 4
Nutrition per Serving:
310 Calories, 18g Fat, 3g Sat, 32g Protein, 3g Carbs, 0g Dietary Fiber,
190mg Sodium
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