Chilean sea bass with mushrooms and tomato sauce

Chilean sea bass

🥗Healthier: cod

💰Cheaper: tilapia

Cod is lower in fat and tilapia is more affordable.

white wine

🥗Healthier: chicken broth

💰Cheaper: vegetable broth

Chicken broth adds flavor without alcohol, and vegetable broth is budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy, while margarine is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast is lower in calories and adds a cheesy flavor.

Heat butter in a non-stick pan to coat the bottom.

Season the Chilean sea bass with a quarter teaspoon of sea salt and an eighth teaspoon of black pepper on both sides.

Add the seasoned sea bass to the pan along with a cup of sliced mushrooms.

Cover the pan with a lid and cook over medium heat, allowing the fish and mushrooms to cook together.

After about four minutes, check the fish and mushrooms; they should be sizzling and not sticking to the pan.

Add a quarter cup of dry white wine to the pan.

After about ten minutes of cooking, add half a pint of tomato sauce to the pan and smooth it out over the fish.

Cook for another five minutes until done.

For presentation, top with fresh sliced cherry tomatoes and chives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens