| |
|
|
|
 |
|
|
|
|
|
Featured Recipe: Sea Bass with Sun-Dried Tomato Crust
Each week, we provide you with a healthy recipe to help you "Quit Eating Crap".... The sweet tomato mixture and mild sea bass flavor in this week's recipe balance the tartness of the lemon and kalamata olives.
- 8 marinated sun-dried tomatoes, drained
- 3 garlic cloves
- 1 teaspoon olive oil
- 6 fresh lemon slices
- 1 pound sea bass fillets
- 1 tablespoon fresh lemon juice
- 8 kalamata olives, pitted and halved
- Lemon wedges for serving
Preheat oven to 375°F. Place tomatoes, garlic and olive oil in a food processor. Process until tomatoes are finely chopped. Arrange lemon slices in an 8-inch ovenproof casserole. Place sea bass on top. Drizzle fish with lemon juice. Using a spatula, spread tomato mixture over top of fish. Bake uncovered at 375°F for 10 to 20 minutes, or until fish flakes easily when pierced with a fork. Sprinkle with olives the last 3 minutes of cooking time. Serve with lemon wedges.
Excerpted from ROAD TO A HEALTHY HEART ©2005 by Joseph C. Piscatella, Bernie
Piscatella. Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved. Buy the Book!
|
 |
| | Become a member and you can follow customized fitness and
meal plans, read Chris's daily motivations and Harry's answers to your questions, and chat live with
Harry and Chris! Join
today!
|
|
 |
 |
Chris's most recent blog entry reads ...
Harry and I were in Las Vegas last week at the convention for fitness club executives (IHRSA).
Fascinating session and some terrific people; the health club industry (and it is huge) is significantly made
up of some pretty attrractive and well-intentioned people. Read more
|
|
|
|
|
 |
|
|
|
|
| | |
|
|
