By Mayo Clinic Staff

Dietitian's tip:

Besides being low in fat and calories, sea bass is also a very good source of protein, vitamin B-6, selenium and phosphorus.

Number of servings

Serves 4

Ingredients

  1. 1 1/2 tablespoons chopped white onion
  2. 1 teaspoon pickled baby capers, drained
  3. 1 1/2 teaspoons chopped fresh dill
  4. 1 teaspoon Dijon mustard
  5. 1 teaspoon lemon juice
  6. 4 white sea bass fillets, each 4 ounces
  7. 1 lemon, cut in quarters

Directions

Preheat the oven to 375 F.

In a small bowl, add the onion, capers, dill, mustard and lemon juice. Stir to mix well.

Place each fillet on a square of aluminum foil. Squeeze 1 lemon wedge over each fillet and spread 1/4 of the dill relish over each piece. Wrap the aluminum foil around the fish and bake until the fish is opaque throughout when tested with a tip of a knife, 10 to 12 minutes. Serve immediately.

Nutritional analysis per serving

Serving size :1 fillet

  • Total carbohydrate 3 g
  • Dietary fiber 1 g
  • Sodium 129 mg
  • Saturated fat < 0.5 g
  • Total fat 2 g
  • Cholesterol 46 mg
  • Protein 21 g
  • Monounsaturated fat < 0.5 g
  • Calories 119
Nov. 01, 2011