Rating: 4 stars
4653 Ratings
  • 5 star values: 0
  • 4 star values: 4653
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 4,653 Ratings
July 2004

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Recipe Summary test

total:
25 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium skillet, combine the carrots, shallot, sugar, 1/4 cup of stock and 1 tablespoon of olive oil. Cover partially and simmer over moderate heat until the liquid evaporates and the carrots are tender. Add the sugar snaps and 2 tablespoons of stock and cook for 3 minutes. Add the spinach, cover and cook for 1 minute. Season with salt and pepper.

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  • Combine the spices. Season the bass with salt and the spices. Heat the 1 tablespoon of olive oil in a nonstick skillet. Add the fish and cook over high heat, turning once, until cooked through. Serve the bass on the vegetables.

Notes

One Serving 118 cal, 7.5 gm fat, 1.2 gm saturated fat, 12 gm carb, 4 gm fiber.

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