Suppers: [saturday] pan-braised sea bass with

Yield: 4 Servings

Measure Ingredient
2 smalls Leeks
1 tablespoon Olive oil
4 Sea bass fillets (1 lb)
8 smalls Carrots
1 cup Mushrooms, halved
½ teaspoon Dried thyme
½ cup Chicken stock
½ cup Dry white wine, or chicken stock
1 Bay leaf
1 teaspoon All-purpose flour
1 tablespoon Butter, softened
½ Sweet red pepper, diced
¼ teaspoon Salt
¼ teaspoon Pepper
2 tablespoons 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 Tenderloins Source: Canadian Living magazine, Nov 95 Presented in article "Meal Planner: Light and Healthy Suppers" Recipe by Canadian Living Test Kitchen

[-=PAM=-] PA_Meadows@...

Similar recipes