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Baked Sea Bass In Salsa
You decide how hot to make the salsa by selecting either the mild Anaheim chile or the hotter jalapeño.
Ingredients
¼ onion, chopped
1 cup (230 g) chopped tomatoes
1 cup (230 g) chopped fresh tomatillos
1 Anaheim or jalapeño chile, seeded and chopped
½ teaspoon dried leaf oregano
1 pound (450 g) sea bass fillets
Details
Serves: 4
Method
Preheat oven to 425°F (220°C). Spray a medium nonstick skillet with olive oil cooking spray. Add onion, tomatoes, and tomatillos. Sauté over medium-high heat 3 to 5 minutes. Add chile and oregano. Sauté 3 to 5 minutes longer. Rinse fillets and pat dry. Place fillets in a single layer in a baking pan. Spoon tomato mixture on top. Cover and cook about 10 minutes or until fish flakes. Serve at once.
Each serving contains:- Cal.143, Cal. from Fat 30, Protein 22g, Carb.6g, Total Fiber 1g, Total Fat 3g, Sat. Fat 1g, Chol.96mg, Sodium 87mg
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