Sea Bass with Artichoke Sauté
Kimberly O'Neill
ingredients
- 4 tsp olive oil
- 1 red onion, chopped
- 2 garlic cloves, minced
- 1 (9-oz) package frozen artichoke hearts, thawed
- 1 red bell pepper, seeded and chopped
- 1 tbsp lemon juice
- 3 tbsp thinly sliced fresh basil leaves
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 4 (6-oz) sea bass, cod, or swordfish fillets
directions
- 1
1. Spray the broiler rack with nonstick spray; preheat the broiler.
- 2
2. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the onion and garlic; cook, stirring occasionally, until the onion softens, 2-3 minutes. Stir in the artichoke hearts and bell pepper and cook until the onion begins to brown, 4-5 minutes longer. Add the lemon juice and cook, stirring, until evaporated, about 10 seconds. Remove the skillet from the heat and stir in the basil, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper. Cover and keep warm.
- 3
3. Drizzle the fish with the remaining 2 teaspoons oil and sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Transfer the fish to the broiler rack and broil 5 inches from the heat until the fish is just opaque in the center, 7-8 minutes. Serve topped with the artichoke mixture.
notes
Serving Size: 1 fillet and 1/2 c artichokes Points: 5
Source: Weight Watchers
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