• Ingredients: 17
  • Serves: 4

Roasted sea bass provençale with 6- to 7-ounce sea bass fillets.


  • 4 6- to 7-ounce sea bass fillets

For fish:

For salad:

  • 1 5-ounce package mixed baby greens
  • 3 pink grapefruits, peel and pith cut away, segments cut from between membranes
  • 2 large mangoes, peeled, pitted, thinly sliced
  • 1 avocado, peeled, pitted, thinly sliced

For topping

  • *Be sure to use white rice flour; brown will result in gritty pizza dough.

Special equipment:

  • Special equipment: pizza stone or heavy baking sheet, baking peel or heavy baking sheet, parchment paper

Rice Fritters

  • 4 cups peeled jicama, cut into matchstick-size pcs.
  • 3 cups pea sprouts


  1. Step 1 Preheat oven to 450°F.. Heat 2 tablespoons reserved oil in heavy large ovenproof skillet over medium-high heat.

    For this step you will need

  2. Step 2 Add tomatoes, capers, garlic and thyme and stir 1 minute. Add wine and clam juice and boil until liquid is reduced almost to glaze, about 3 minutes.

    For this step you will need

  3. Step 3 Sprinkle fish with salt and pepper. Add to skillet; turn to coat with sauce. Place skillet in oven.

Nutrition information

Calories 221 Carbohydrates 3 g (1%)
Fat 5 g (7%) Protein 36 g (73%)
Saturated Fat 1 g (5%) Sodium 461 mg (19%)
Polyunsaturated Fat 2 g Fiber 1 g (3%)
Monounsaturated Fat 1 g Cholesterol 76 mg (25%)