Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     sea bass fillets -- (4 to 6 ounces each)
  3        tablespoons  olive oil
  1                     red onion -- thinly sliced
  3               cups  shredded green cabbage
  3               cups  shredded red cabbage
  1           teaspoon  fennel seeds
  2        tablespoons  balsamic vinegar

Preparation:

Preheat oven to 450 degrees. Arrange fish on baking sheet. Drizzle with 1 tablespoon olive oil. Sprinkle with salt and pepper. Roast fish until just cooked through, about 10 minutes. Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Add onion and saute 5 minutes. Add green and red cabbage and fennel seeds and saute until cabbage just starts to wilt, about 5 minutes. Remove from heat. Carefully add vinegar and toss to coat. Season to taste with salt and pepper. Divide cabbage among plates. Top with fish and serve. Prep Time: 10 minutes Cook Time: 20 minutes Makes: 4 servings Roasting fish locks in the flavor and gives it a great golden crust. While the fish bakes, prepare the cabbage salad to go along with it.

Nutritional Information:

987 Calories (kcal); 52g Total Fat; (47% calories from fat); 100g Protein; 30g Carbohydrate; 212mg Cholesterol; 381mg Sodium