Seared Bass With Braised Onions Garlic And Eggplant Recipe
Are you calorie concious? Do you always try to avoid those calorie-laden dishes? This recipe of Seared Bass With Braised Onions Garlic And Eggplant is the end of your worries! I am sure you will be happy to know that this dish is prepared with very little oil without compromising on its taste. I am collecting a range of such low-cal recipes but I thought the best ones to start with my all-time favorites. So this recipe is a must try and it would surely give a smile on the face of the diners!
Ingredients
| 1 pound sea bass steaks | ||
| Lemon | 1 , thinly sliced | |
| Extra virgin olive oil | 1 Teaspoon | |
| Onions | 1 Cup (16 tbs), chopped | |
| Garlic | 5 Clove (5gm), minced | |
| Eggplant | 1 Cup (16 tbs), diced | |
| 1/4 cup white wine or 1/4 cup orange juice with 1 tablespoon lemon juice | ||
| Lemon juice | 2 Tablespoon | |
| Capers | 2 Tablespoon, drained | |
Directions
Coat a baking sheet with no-stick spray and set in a 400° oven.
Coat a large no-stick frying pan with no-stick spray and set over high heat.
Sear the bass in the prepared pan for 2 minutes per side, or until brown on both sides.
Transfer the bass to the prepared baking sheet; lay the lemon slices over the fish.
Bake at 400° for 5 to 8 minutes, or until the fish turns opaque and just begins to flake when lightly pressed.
While the bass is cooking, heat the oil in the same frying pan over medium-high heat; add the onions and garlic and saute for 5 minutes, or until brown and soft.
Add the eggplant and cook for 3 minutes, stirring occasionally.
Add the wine or the orange juice and and lemon juice mixture, lemon juice and capers.
Lower the heat and simmer for 5 minutes, or until the liquid is absorbed.
Coat a large no-stick frying pan with no-stick spray and set over high heat.
Sear the bass in the prepared pan for 2 minutes per side, or until brown on both sides.
Transfer the bass to the prepared baking sheet; lay the lemon slices over the fish.
Bake at 400° for 5 to 8 minutes, or until the fish turns opaque and just begins to flake when lightly pressed.
While the bass is cooking, heat the oil in the same frying pan over medium-high heat; add the onions and garlic and saute for 5 minutes, or until brown and soft.
Add the eggplant and cook for 3 minutes, stirring occasionally.
Add the wine or the orange juice and and lemon juice mixture, lemon juice and capers.
Lower the heat and simmer for 5 minutes, or until the liquid is absorbed.
Chef
