Page 25 - RECIPES BOOK

INSTRUCTIONS

1. Gather the ingredients.
2. Preheat oven to 400 to 410 F/205 to 210 C.
3. Gut and scale the fish (leaving heads on) and

rinse well. Pat dry.
4. Lightly salt inside and out.
5. Combine parsley, garlic, lemon juice, two

tablespoons of olive oil, oregano, and a little
more salt.
6. Stuff the stomach cavities.
7. Pour the wine and water into the bottom of a
large baking pan (about 15 3/4 inches by 13 3/4
inches or equivalent).
8. Brush a piece of paper with oil.
9. Lay three tomato slices on the oiled side, one fish
on top, and three more tomato slices on top of
the fish.
10. Wrap each fish up in a piece of paper and
place, seam side down, in the baking pan.
11. Bake in preheated oven for about 45 minutes.
12. To test for doneness, press the paper with
your hand. The fish should be soft.
13. Serve and enjoy!

One good thing about cooking with fish is that it
instantly becomes a low-calorie meal. I mean, yes,
you could add stuff and blow the calorie count out of
the water, but generally, it is a healthy meal. This
recipe is no exception.

Sea bass comes in at about 125 calories per fish.
Moreover, it has 0 carbs, and a whopping 24 grams
of protein. Hence it is a great option. Also, it can be
found for some good deals, so keep an eye out of
them and stock up. They do freeze well (like most
fish).