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Sea Bass with Vegetable Melange

Source of Recipe

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Sea Bass with Vegetable Melange

Bettycrocker.com
Prep Time 30 min - Total Time 55 min
Servings 4

This fish fillet and vegetable mix recipe is perfect for a filling dinner that's baked ready in less than an hour!

Ingredients:
1 tablespoon butter or stick margarine
1 medium onion, chopped (1/2 cup)
2 medium carrots, cut into 2x1/4x1/4-inch strips (1 cup)
1 medium red bell pepper, cut into 1/4-inch strips
1 small zucchini, cut into 2x1/4x1/4-inch strips (1 cup)
1 teaspoon grated lemon peel
1/4 teaspoon salt
1/8 teaspoon dried tarragon leaves, if desired

1 pound sea bass, tilapia, snapper or other medium-firm fish fillets, 3/4 to 1 inch thick
1 tablespoon butter or stick margarine, melted
2 tablespoons chopped fresh parsley
1 teaspoon grated lemon peel
1 tablespoon lemon juice

Directions
• 1 Heat oven to 425°.

• 2 Melt 1 tablespoon butter in 10-inch nonstick skillet over medium-high heat. Cook onion and carrots in butter 2 minutes, stirring frequently. Stir in bell pepper. Cook 1 minute, stirring frequently. Stir in zucchini, 1 teaspoon lemon peel, the salt and tarragon. Cook 1 minute, stirring frequently; remove from heat.

• 3 Cut fish into 4 serving pieces (skin can be left on). If fish has skin, place fish skin side down in ungreased rectangular baking dish, 11x7x1 1/2 inches. Mix remaining ingredients; spread over fish. Spoon vegetable mixture around fish.

• 4 Bake uncovered 20 to 25 minutes or until fish flakes easily with fork. Remove skin from fish before serving if desired.

1/4 of recipe equals: Calories 200 (Calories from Fat 90); Total Fat 10g (Saturated Fat 5g); Cholesterol 65mg; Sodium 260mg; Total Carbohydrate9g; Dietary Fiber 3g; Protein 21g ++++ Exchanges: 2 Vegetable; 3 Lean Meat;