1 3/4 lbs sea bass fillets, cut into 6 pieces (Chilean Sea Bass called for)
2 tangerines (zest and juice one, peel and segment the other)
4 scallions, chopped
1 garlic clove, peeled and chopped
2 tablespoons unsalted butter, cubed
pepper, to taste
Total Time: 25 minPrep: 15 minCook: 10 minYield: 6Level: easy
Heat oven to 450°F
Place Chilean sea bass fillet, cut into 6 pieces, into greased 9 x13 glass dish.
From the two tangerines, zest and juice 1; peel and segment the other one.
Top the fillets with the tangerine segments, chopped scallions, and garlic.
Pour 1/3 cup tangerine juice and 1 tsp zest over fish.
Dot with 2 tbsp unsalted butter, cubed.
Cook 10 minutes or until fish flakes easily with a fork.
Add pepper to taste,and enjoy!
This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.