Dietitian’s tip: Sea bass contains lot of vitamin B-6, protein, phosphorus and selenium. It’s also low in fat and calories.
Ingredients
1 lemon, cut in quarters
1 1/2 tablespoons chopped white onion
4 white sea bass fillets, each 4 ounces
1 teaspoon pickled baby capers, drained
1 teaspoon lemon juice
1 1/2 teaspoons chopped fresh dill
1 teaspoon Dijon mustard
Directions:
Add the onion, dill, capers, lemon juice and mustard into a small bowl, stir until it mix well. Preheat the oven to 375 F.
On a square of aluminum foil, place each fillet. Spread 1/4 of the dill relish and squeeze the lemon over each fillet. Wrap the square of aluminum foil around the fish fillet and bake for about 10 to 12 minutes until the fish fillet is opaque throughout. Serve immediately.
