• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Suppers: [Saturday] Pan-Braised Sea Bass With

  • Recipe Submitted by on

Category: Main Dish

 Ingredients List

  • 2 sm Leeks
  • 1 tb Olive oil
  • 4 Sea bass fillets (1 lb)
  • 8 sm Carrots
  • 1 c Mushrooms, halved
  • 1/2 ts Dried thyme
  • 1/2 c Chicken stock
  • 1/2 c Dry white wine, or
  • -chicken stock
  • 1 Bay leaf
  • 1 ts All-purpose flour
  • 1 tb Butter, softened
  • 1/2 Sweet red pepper, diced
  • 1/4 ts Salt
  • 1/4 ts Pepper
  • 2 tb Fresh parsley, chopped


Remove root ends and all green parts from leeks. Slice white parts in half
lengthwise; set aside.

In large nonstick skillet, heat oil over medium-high heat; brown fish
fillets on both sides, about 2 minutes per side. Transfer to plate.

Add leeks, carrots, mushrooms and thyme to skillet; cook over medium heat,
stirring, for about 5 minutes or until mushrooms begin to brown. Stir in
stock, wine and bay leaf; bring to boil. Reduce heat and simmer, covered,
for about 10 minutes or just until carrots are tender-crisp.

Meanwhile, in small bowl, blend flour with butter. Push vegetables to 1
side of skillet. Stir butter mixture into liquid in skillet, stirring until
smooth. Return fish fillet to skillet along with sweet pepper; simmer for
about 15 minutes or just until fish is opaque and flakes easily with fork.
Discard bay leaf. Sprinkle salt and pepper over top. Sprinkle with parsley.

Per serving: about 245 calories, 24 g protein, 9 g fat, 16 g carbohydrate
good source iron.

Serve with: Crusty bread, Raspberry sherbet.

Other recipes in group: Suppers: [Monday] Chicken with Mushroom Sauce
Suppers: [Tuesday] Carrot and Ham Soup Suppers: [Wednesday] Warm Couscous &
Roasted Fall Vegetables Suppers: [Thursday] Greek Beef Pita Pockets
Suppers: [Friday] Pasta Carbonara with Peas Suppers: [Sunday] Jerked Pork

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