SERVES 4

Ingredients

1 1/2 tablespoons chopped white onion
2 teaspoons pickled baby capers, drained
1 1/2 teaspoons chopped dill
1 teaspoon Dijon mustard
1 teaspoon lemon juice
4 white sea bass fillets, each 4 ounces
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
Calories 119
Cholesterol 46 mg
Protein 22 g
Sodium 151 mg
Carbohydrate 4 g
Fiber 1 g
Total fat 2 g
Potassium 338 mg
Saturated fat 1 g
Calcium 31 mg
Monounsaturated fat < 0.5 g

Popularity: 1% [?]