Sea Bass and Confetti Vegetables with Lemon-Butter Sauce

Sea Bass and Confetti Vegetables with Lemon-Butter Sauce
Photo by Becky Luigart-Stayner

Ingredients

  • ¼ cup dry white wine
  • 2 (6-ounce) sea bass or grouper fillets
  • 1 teaspoon butter
  • ½ cup frozen whole-kernel corn
  • Cooking spray
  • 1 (6-ounce) bag baby spinach, coarsely chopped
  • 1 tablespoon chopped fresh parsley
  • + 3 more ingredients
    • 2 teaspoons lemon juice
    • ½ cup chopped plum tomato
    • ½ teaspoon salt

Sprinkle fish with salt. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan. Place one fillet on each of 2 plates; keep warm. Add wine and juice to pa...

View full recipe at My Recipes

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