Saturday, February 26, 2011

Roasted Chilean SeaBass with Red Cabbage Slaw

Looking for a simple Saturday supper? Try my roasted Chilean sea bass with red cabbage slaw, for a delightful dinner that's good  for the taste buds and waistline! The sea Bass is buttery rich and smooth which pairs perfectly with the crispy crunch of the cabbage dressed with a red wine vinaigrette for a dish you won't forget!

For the Fish
2 fillets of Chilean Sea Bass
1 tsp of  each- paprika, garlic powder and black pepper
1 tablespoon of butter, 1 tsbp of olive oil
1 lemon

For the Slaw
1/2 head of red cabbage sliced
1/2 head of romaine
1/3 c up of red wine vinegar
1 cup of  olive oil
2 tbsp of Dijon mustard
fresh herbs of choice
salt & pepper

For the Fish
Preheat oven to 400 degrees
Season fish with spices and liberally salt
Place butter and oil in saute pan, when hot add fish to pan
Brown fish in pan for 4 -5 minutes then flip and place in oven - bake 10minutes

For Slaw
Whisk together vinegar and Dijon
Whisk in oil, season with salt,pepper and herbs
Pour over lettuce

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