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Sea Bass Provencale
Source: dLife

Seared sea bass with tomatoes, olives, capers, and parsley.

Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 263.9
Total Carbs 4.0 g
Dietary Fiber 1.0 g
Sugars 1.9 g
Total Fat 7.9 g
Saturated Fat 1.6 g
Unsaturated Fat 2.0 g
Potassium 585.7 mg
Protein 41.4 g
Sodium 431.7 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 6 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 tsp  olive oil
2 each  medium garlic cloves
1 1/2 cup  chopped tomato
3 oz  pitted calamata olives
0 1/4 cup  chopped parsley
0 1/4 cup  cold water
1 tbsp  capers
24 oz  sea bass fillet
2 tsp  fresh lemon juice
0 1/4 tsp  black pepper
0 1/4 tsp  salt
1 tbsp  grated lemon rind
  1. Pour oil in a frying pan and heat over medium-high heat, Cook 1 garlic clove 30 seconds. Mix in tomato, olives, 1 tablespoons parsley, water, and capers and let boil. Place lid on pan, lower heat, and simmer 5 minutes. Lay fillets in pan and season with lemon juice, pepper, and salt. Place lid on pan and simmer 10 minutes or until fish is flaky. Take pan off of heat.
  2. Mix 2 garlic cloves, 2 tablespoons parsley, and lemon rind. Arrange 2/3 cup tomato mixture onto each of 4 plates and top with 1 fillet and 1 tablespoon parsley mixture.

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