White sea bass with dill relish

Sea bass is a very good source of protein, vitamin B-6, selenium and phosphorus.

Besides being low in fat and calories, sea bass is also a very good source of protein, vitamin B-6, selenium and phosphorus.

Ingredients (Serves 4)

1 1/2 tablespoons chopped white onion
1 teaspoon pickled baby capers, drained
1 1/2 teaspoons chopped fresh dill
1 teaspoon Dijon mustard
1 teaspoon lemon juice
4 white sea bass fillets, each 4 ounces
1 lemon, cut in quarters

Directions

Heat the oven to 375 F. In a small bowl, add the onion, capers, dill, mustard and lemon juice. Stir to mix well.

Place each fillet on a square of aluminum foil. Squeeze 1 lemon wedge over each fillet and spread 1/4 of the dill relish over each piece.

Wrap the aluminum foil around the fish and bake until the fish is opaque throughout when tested with a tip of a knife, 10 to 12 minutes. Serve immediately.