Sea Bass and Confetti Vegetables with Lemon-Butter Sauce
2 (6-ounce) sea bass fillets
1/2 teaspoon saltB
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 tomato
1 (6-ounce) bag baby spinach, coarsely chopped
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 the tomato and spinach to pan; cook 1 minute or until spinach wilts. Arrange 1 cup vegetables on each plate.
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