This firm white fish is rich in selenium (key to cognitive function) and omega-3 fatty acids. Look for farmed fillets (at Monterey Bay Aquarium, bass farming is considered sustainable around the world).
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- yield:
- Four
- total time:
- 35 minutes
material
- 2 tablespoon.
Extra virgin olive oil (divided)
- Four
5 oz boneless, skinless striped bass fillets
- 1/4
bunch of fresh coriander
- 2/3 c.
Blanched, chopped, toasted and coarsely chopped almonds
- 1
medium shallot, finely chopped (1/3 cup)
- 2 1 teaspoon
1 tablespoon grated lime zest and juice, and serving wedges
- 1 1/4 1 teaspoon
smoked paprika
- 1 1 teaspoon
ground cumin
- 1/2 1 teaspoon
cinnamon powder
- 1/4 1 teaspoon
allspice
-
kosher salt and pepper
- 6 c.
mixed green
- Four
small radish, thinly sliced
direction
-
- step 1Heat oven to 375°F. Line a rimmed baking sheet with parchment paper and brush with 1 teaspoon olive oil. Pat the fillets dry with paper towels and place on a cookie sheet.
- step 2Finely chop the cilantro stalks to the equivalent of 1/3 cup and reserve 1/2 cup of the leaves for salad. In a medium bowl, combine the coriander stalks, almonds, shallots, lime zest, smoked paprika, cumin, cinnamon, allspice, 1/2 teaspoon salt, and 2 teaspoons oil. Season the fish with 1/4 teaspoon each salt and pepper, then divide the almond mixture between the fillets and spread to cover the surface of the fish, pressing to seal. Roast until fish is opaque throughout, 10 to 14 minutes.
- step 3Meanwhile, in a large bowl, combine lime juice and remaining tablespoon oil. Stir in the vegetables, radish, reserved coriander leaves, and a pinch each of salt and pepper. Serve with lime wedges, if desired.
Per serving: 340 calories, 20g fat (2.5g saturated fat), 31g protein, 502mg sodium, 11g carbohydrates, 3g carbohydrates (0g carbs), 5g fiber
