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Sea Bass with Confetti Vegetables and Lemon-Butter Sauce

Source of Recipe


Cooking Light-3/02






List of Ingredients



• 2 (6 ounce) sea bass or grouper fillets
  
• 1/2 teaspoon salt
  
• cooking spray
  
• 1/4 cup dry white wine
  
• 2 teaspoons lemon juice
  
• 1 tablespoon chopped fresh parsley
  
• 1 teaspoon butter
  
• 1/2 cup frozen whole-kernel corn
  
• 1/2 cup chopped plum tomatoes
  
• 1 (6 ounce) bag baby spinach, coarsely chopped
  






Instructions



1. Sprinkle fish with salt. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan. Place one fillet on each of 2 plates; keep warm.
   
   
2. Add wine and juice to pan; cook over medium-high heat 2 minutes. Remove from heat; stir in parsley and butter. Drizzle sauce over fillets.
   
   
3. Add corn to pan; cook 2 minutes. Add tomato and spinach to pan; cook 1 minute or until spinach wilts. Arrange 1 cup vegetables on each plate.
   
   
4. Yield: 2 servings. 262 cal, 6g fat, 34.4g pro, 14.6g carb, 3.8g fiber, 73mg chol, 3.4mg iron, 793mg sod, 111mg calc.