Cooking Light's recipe for a nice, light fish. I split the recipe in half; the original recipe serves four. I also increased the cooking time; originally it called for 3 minutes in a covered skillet. With a 1.5 inch fillet, I found I needed 5 minutes to avoid a raw center!

Ingredients

1/2	pound sea bass fillet (about 2 inches thick)
1	tsp olive oil
1/8	cup water
1	ounce dry vermouth (1/8 cup)
1/8	tsp salt
1/8	tsp pepper
2	garlic cloves, minced
1	tbsp parsley, finely chopped
2	wedges lemon

Directions

1. Cut fish crosswise into 2 equal pieces. Heat oil in medium nonstick skillet over high heat. Add fish, and cook 1 minute. Turn fish over; gradually add the water and next 4 ingredients (water through garlic). Cover, reduce heat to medium, and cook 5 minutes or until fish flakes easily when tested with a fork.
   
   
2. Remove fish from skillet; set aside, and keep warm. Cook the vermouth mixture over high heat 1 minute or until slightly thickened. Pour over fish; sprinkle with parsley. Serve with lemon.
   
   

Categories

Fish, Main Dish, Saute

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Very low in sugar High in phosphorus Very high in selenium High in vitamin B6

Bad points High in cholesterol