Sea Bass with Vegetable Melange

  • Prep 30 min
  • Total 55 min
  • Servings 4

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

Steps

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
90
Total Fat
10g
Saturated Fat
5g
Cholesterol
65mg
Sodium
260mg
Total Carbohydrate
9g
Dietary Fiber
3g
Protein
21g
% Daily Value*:
Iron
10%
10%
Exchanges:
2 Vegetable; 3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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