Sheepshead Bay Sea Bass

Course : Fish
Serves: 4
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Ingredients:

3 tablespoons butter or margarine
1/4 pound mushrooms -- thinly sliced
2 small tomatoes -- peeled and coarsely chopped
2 cloves garlic -- minced or pressed
1 teaspoon salt and pepper
2 pounds sea bass steaks
1/2 pound medium-sized raw shrimp -- shelled and deveined
1 medium tomato wedges
1 can ripe olives
1 bunch parsley sprigs
1 medium lemon wedges
 

Preparation / Directions:

The fish bakes in the oven in a flavorful blanket of tomatoes, mushrooms and shrimp; olives and lemon wedges are the garnish. Preheat oven to 400 degrees F. In a frying pan over medium heat, melt butter; add mushrooms and cook just until limp; then air in tomatoes and garlic; heat through. Season to taste with salt and pepper. Wipe fish with damp cloth; cut into serving-size pieces (about 3 by S inches), if desired. Arrange pieces in single layer, without crowding, in greased large, shallow baking pan. Sprinkle lightly with salt and pepper and spoon mushroom mixture evenly over fish; arrange shrimp evenly over fish. Bake, uncovered checking for change in tranlucency or until fish flakes readily when prodded in thickest portion with a fork and shrimp are pink. For a 1-inch thick piece of fish (measured in thickest portion), allow 10 minutes. (Allow same ratio of thickness to time=D1I inch: 10 minutes=D1for fish of all thicknesses.) Remove fish from oven; transfer to a warm serving platter, along with vegetable mixture (discard pan juices). To serve, tilt platter slightly and spoon off juices that have accumulated; discard. Garnish platter with tomato wedges, olives, parsley sprigs and lemon wedges. Makes 4 to 6 servings.

 

Nutritional Information:

318 Calories (kcal); 13g Total Fat; (38% calories from fat); 43g Protein; 5g Carbohydrate; 116mg Cholesterol; 249mg Sodium


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