Striped Sea Bass Stuffed with Lemons, Bay Leaves, and Thyme

*Fast, Healthy and Divine.*

It is not easy to find a meal that is fast to make, healthy, and tastes absolutely divine. Given my passion for food and cooking, as well as, my background in medicine, and nutrition, part of my mission is to ‘dazzle’ the simple foods, in a subtle, savory, and yet healthy way.

Fish is a great source of omega-3 fatty acids, which clinical studies, have
proven to decrease cardiovascular disease, blood pressure, and triglycerides (lowering LDL, the ‘bad cholesterol’, and increasing HDL, the ‘good cholesterol’) . The lemons, herbs, tomatoes, and arugula salad also contain many vitamins, and minerals, which have antioxidant and anti-inflammatory properties, and numerous ‘healthy heart’ benefits. For example, potassium, found in these foods, is a mineral which plays a large role in treating high blood pressure. The health advantages are tremendous, and the fresh, light, heavenly flavor will transport you to that long sought-after seacoast; even if just for a bite or two 😉

This dish requires only a few key ingredients, and may easily be served within 25 minutes.

2 Servings:

2 1-pound sea bass (scaled and gutted)
2 thyme sprigs
2 bay leaves
2 lemons, thinly sliced
2 tbs olive oil

*Directions*:

1) Preheat oven to 425 degrees.
2) Season the fish with a sprinkle of *salt and pepper.
3) Insert a thyme spring; and a bay leaf.
4) Coat sea bass with olive oil, and *salt and pepper
5) Place fish on aluminum foil, and fold up all sides.
6) Transfer to oven and steam for approximately 20 minutes.

** Use of salt is optional; lemon is a good substitute. This is a low-fat, low-sodium meal. Adjust servings as necessary.

-Courtesy of Food & Wine.

-Please see below for more information on fish, and omega-3.