Sea Bass and Confetti Vegetables with Lemon-Butter Sauce

Name: Sea Bass and Confetti Vegetables with Lemon-Butter Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 170 grams baby spinach, coarsely chopped; 1 teaspoon butter; 118 milliliters frozen whole-kernel corn; 59 milliliters dry white wine; 1 Tbsp chopped fresh parsley; 340 grams sea bass or grouper fillets; 2 teaspoons lemon juice; 118 milliliters chopped plum tomato; 1 teaspoons salt

Sea Bass and Confetti Vegetables with Lemon-Butter Sauce is a gluten free and pescatarian main course. One serving contains 256 calories, 37g of protein, and 5g of fat. This recipe serves 2. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up plum tomato, wine, whole-kernel corn, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.

Instructions

Sprinkle fish with salt.

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Fish

Salt

Heat a large nonstick skillet coated with cooking spray over medium-high heat.

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Cooking Spray

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Frying Pan

Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork.

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Fish

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Frying Pan

Remove fish from pan.

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Fish

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Frying Pan

Place one fillet on each of 2 plates; keep warm.

Add wine and juice to pan; cook over medium-high heat 2 minutes.

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Juice

Wine

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Frying Pan

Remove from heat; stir in parsley and butter.

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Parsley

Butter

Drizzle sauce over fillets.

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Sauce

Add corn to pan; cook 2 minutes.

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Corn

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Frying Pan

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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Vegetable

Spinach

Tomato

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Frying Pan

Equipment

Frying Pan

Ingredients

Servings:

170grams

baby spinach, coarsely chopped 1teaspoon

butter 118milliliters

frozen whole-kernel corn 59milliliters

dry white wine 1Tbsp

chopped fresh parsley 340grams

sea bass or grouper fillets 2teaspoons

lemon juice 118milliliters

chopped plum tomato 1teaspoons

salt

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Ziobaffan Organic Pinot Grigio with a 4.6 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.