You can’t go wrong if you choose sea bass for its deliciously taste, buttery texture, high protein and low calorie content.
A portion of 6 oz contains:
- 165 calories
- 32 grams of protein
- 96% Vitamin D for Calcium absorption, bone health, and as an antioxidant
- 33% Phosphorus for cellular function and energy creation
- 88% Selenium as an antioxidant and immunity promotion
As per the famous Omega 3 content, Sea bass has a fairly good amount in a 3 oz serving of about 0.8 grams, this is about 40% to 75% of your recommended daily intake depending on your sex and the type of sea bass you eat. According to the Harvard School of Public Health these fatty acids help reduce the risk of cardiovascular disease by lowering blood pressure and cholesterol.
The one big downside to sea bass is the mercury content. All types of sea bass are very high in mercury, even higher than it was previously believed. I recommend pregnant women and children to avoid it. The rest of us should limit ourselves to 3 servings per month, even less is you like to eat tuna.
Cooking any type of fish in parchment paper is easy, quick, and preserves all the juices, there is not much science to it!
- 2 sea bass filets of 6 oz each
- 6 lemon slices
- 4 thyme sprigs
- 6 cherry tomatoes cut in halves
- 4 asparagus sticks cut in 1 inch
- 1 tsp pf capers
- 1 garlic clove minced
- Himalayan salt and pepper to taste
- Parchment paper
- Sprinkle the sea bass filets with Himalayan salt and pepper on both sides.
- Place them on Parchment paper and place 2 lemon slices under each filet, 2 in between and 2 thyme sprigs on top of each.
- In a skillet, sautee the garlic, the cherry tomato halves, & the asparagus sticks
- Place the sautee mix on top of the filets and the capers
- Cover with parchment paper & cook in the oven for 15 min at 400F
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