Whether you are on a diet for weight loss or simply want to eat healthy and watch your nutrition cooking your own food will give you a lot more control over your diet plan. Let recipes like these (we have thousand of recipes, old and new) inspire you to get cooking and put together your own meal plans.
Recipe Category: Low-Fat
Recently Viewed
Baked Potato Oven
Pumpkin Pie
Pumpkin Pie Recipe
Twice Baked Potatoes
Flank Steak
Quiche
Low Fat Roasted Striped Bass With Fennel Recipe
Ingredients
1 scaled (6-pound) and cleaned striped bass, rinsed, head , gills removed and tail on, 3 inches at thickest point , two 3-pound farm-raised striped bass
1/2 cup olive oil, divided
1/2 cup fresh lemon juice, divided
2 tablespoons kosher salt, divided
10 grinds black pepper (up to 15)
4 large fennel bulbs, 2 1/2 pounds , with some stalk and fronds remaining
Method
With large knife, cut 3 parallel diagonal slashes into each side of the fish, about 1 to 1 1/2 inches into the flesh.
Rub 2 tablespoons oil, 2 tablespoons lemon juice and 1 tablespoon salt into sides of the fish, including the slits, and into the internal cavities.
Grind some pepper into the cavities.
Coat an 18- by 13- by 2-inch roasting pan by rubbing about 1/4 cup of the olive oil all over it with your hands.
Place fish in pan on a diagonal.
Part of the fish head and/or tail may hang over the corners.
Let sit 1 hour.
Meanwhile, trim stalks and fronds from fennel.
With large knife, coarsely cut up the stalks.
Stuff as many pieces of fennel as will fit into the fish head and body cavities.
Reserve fronds.
Trim a thin slice from the root end of fennel bulbs to clean , but leave bulbs in one piece.
With a vegetable peeler, clean dark areas and coarse string from outside of bulbs.
Cut the bulbs lengthwise through leaves and stem ends to make wedges, about 8 to 10 per bulb.
Preheat oven to 500° F.
Make a layer of fennel wedges around fish.
Spoon over them the remaining 2 tablespoons olive oil and all but a few teaspoons of the remaining lemon juice.
Sprinkle the fennel with the remaining tablespoon of salt and the pepper.
From time to time, tilt roasting pan to collect some of the juices; spoon over fish and fennel.
Place oven rack in center of oven.
Bake fish for 35 minutes.
Using two very large spatulas, remove fish to serving platter.
Either surround fish on platter with fennel and pour pan juices and the remaining lemon juice over all, or place fennel and pan juices in a separate serving bowl (which will make it easier to bone the fish) and pour the remaining lemon juice over fish.
Coarsely chop reserved fennel Fronds.
Sprinkle on fish and fennel platter or, if using separate serving bowl for fennel, divide evenly between fish and fennel.
Note: If using 2 three-pound bass, put them side by side, head to tail, in a roasting pan.
Put another rack in the oven under the rack where the fish will go.
Put the fennel in a second, medium-size roasting pan and set it on the lower rack in the oven 10 minutes before starting the fish.
Makes 8 servings.
Preparation time: About 20 to 25 minutes.
Marinating time: About 1 hour.
Cooking time: 35 minutes.
Per serving: About 407 cal, 43 g pro, 12 g car, 22 g fat, 48% cal from fat, 115 mg cholesterol, 2573 mg sod, 0 g fiber.
Full List of Low-Fat Recipes
Full List of Juice Recipes
Recently Viewed
Lemon Bars: Preheat oven to 350°F In medium bowl, blend flour and sugars; cut in margarine until mixture resembles coarse crumbs. Stir in oats. Reserve 1 cup crumb mixture,
Continue Reading →
Quiche: Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot Add chicken and onion, and cook until chicken is browned, stirring to crumble
Continue Reading →
Pad Thai Recipe: In a large bowl, soak rice noodles in warm water to cover until they are limp and white, about 20 minutes. In a wok or large deep skillet, heat oil over high heat until
Continue Reading →
Twice Baked Potatoes: Bake potatoes following Basic Recipe. Cool potatoes slightly and cut tops off. Remove pulp but leave about 1/4 inch of potato to line the inside of shells. Preheat oven
Continue Reading →
Shrimp And Grits: In a saucepan over medium heat, combine milk, salt and 1 cup water; heat until almost boiling. Reduce the heat to low, whisk in grits and cook, whisking constantly,
Continue Reading →
