By Mayo Clinic Staff

Dietitian's tip:

Serve these broiled sea bass fillets over a bed of sauteed spinach, which adds vitamin A, folate, riboflavin, calcium and iron to your meal. If you prefer, you can substitute red snapper, halibut or cod for the sea bass.

Number of servings

Serves 2


    2 white sea bass fillets, each 4 ounces
    1 tablespoon lemon juice
    1 teaspoon garlic, minced
    1/4 teaspoon salt-free herbed seasoning blend
    Ground black pepper, to taste


Preheat the broiler (grill). Position the rack 4 inches from the heat source.

Lightly spray a baking pan with cooking spray. Place the fillets in the pan. Sprinkle the lemon juice, garlic, herbed seasoning and pepper over the fillets.

Broil (grill) until the fish is opaque throughout when tested with a tip of a knife, about 8 to 10 minutes. Serve immediately.

Nutritional analysis per serving

Serving size :1 fillet

  • Total fat 2 g
  • Calories 114
  • Protein 21 g
  • Cholesterol 46 mg
  • Total carbohydrate 2 g
  • Dietary fiber 1 g
  • Monounsaturated fat < 1 g
  • Saturated fat 1 g
  • Sodium 78 mg
Oct. 01, 2009