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Sea bass in tomato fennel stew

Servings: 2
Calories: 303
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Ingredients  

  • 1 ⅓ oz Barley, uncooked 1.3oz
  • 2 tsp Extra virgin olive oil 0.3oz
  • 2 tsp Garlic, minced 0.2oz
  • 6 oz Fennel bulb, sliced 6oz
  • 1 14.5oz can Tomatoes, diced, no salt addded 14.5oz
  • 2 tsp Dried mixed herbs 0.1oz
  • 8 oz Sea bass, raw 8oz
  • 1 small Lemon 2oz

Steps 

  1. Prepare barley according to packet instructions.
  2. Heat the oil in a large non-stick skillet over medium-high heat. Add garlic and fennel and cook, turning as needed, for 8 to 10 minutes, until golden brown.
  3. Add tomatoes and dried mixed herbs and stir, until mixture starts to bubble.
  4. Gently add the fish to the center of the skillet.
  5. Cover the skillet and cook for 5 to 7 minutes, until the fish is opaque and just cooked through.
  6. Divide the barley between two serving plates. Top each plate with fish and tomato fennel stew. Serve with lemon wedges.
  7. TIP: Garnish with fresh chopped parsley if you have some available.

Notes

Nutrition Facts
Calories 303
Total Fat 7.9 g
– Saturated Fat 1.4 g
Cholesterol 47 mg
Sodium 157 mg
Total Carbohydrate 34.8 g
– Dietary Fiber 11.4 g
– Total Sugars 11.4 g
— Added Sugars 0 g
Protein 26.9 g
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