Black Bass With Watercress And Tangerine Salad
Published October 14, 2003
- Total Time
- 20 minutes
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Ingredients
4 black bass, red snapper or dorade fillets
Extra virgin olive oil
Sea salt
2 tangerines
4 cups watercress tops, chopped
2 teaspoons salt-cured capers, rinsed and drained
Freshly ground black pepper
4 lemon wedges
Nutritional analysis per serving (4 servings)
4 grams carbs; 119 milligrams cholesterol; 308 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 10 grams fat; 1 gram fiber; 696 milligrams sodium; 49 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 325 degrees. Lay fish skin side down in a casserole dish. Douse with olive oil (there should be enough in dish to spoon up and baste with). Season with salt. Roast until just cooked through, 10 to 15 minutes, basting with olive oil in dish every few minutes.
- Step 2
Meanwhile, peel tangerines, removing tiny threads of pith. Slice a thin layer from top and bottom to expose flesh. Separate segments, removing any large seeds, and drop into a bowl. Add watercress and capers. Sprinkle on enough olive oil just to coat (about 1 to 1 ½ tablespoons). Season with salt and pepper, and toss until watercress glistens. Taste and adjust seasoning. Serve each fillet topped with some salad and a wedge of lemon.
Private Notes