Golden Mushroom-Crusted Sea Bass Recipe

Recipe Brought to you by FoodFit
This recipe serves: 4
Preparation time: 20 minutes
Cooking time: 30 minutes

For the leek and mushroom mixtu
1 tablespoon olive oil
4 leeks, dark green part removed
1 pound fresh shiitake mushrooms, stemmed and sliced thin
1/2 cup low-sodium chicken broth
salt to taste
freshly ground black pepper

For the sea bass:
1/2 ounce dried shiitake mushrooms, or any type of dried mushrooms
4 sea bass fillets, about 6 ounces each
1 tablespoon olive oil

Cut off the root end of the leeks and cut the leeks in half lengthwise.
Wash the leeks well under cold, running water to remove any sand or grit.
Then slice the leeks crosswise into thin semicircles. Heat the olive oil
in a skillet over medium-low heat. Add the leeks, season them lightly with
salt and pepper and cook for about 10 minutes. Add the chicken broth by
the tablespoonful to keep the leeks from getting dry. Add the mushrooms
and continue cooking (and adding chicken broth) until the vegetables are
very soft, about 10 more minutes. Taste and adjust the salt and pepper to
taste. Keep warm while you cook the fish. Grind the dried mushrooms in a
food processor, coffee grinder or mortar and pestle until the mushrooms
are the consistency of powder. Season the sea bass with salt and pepper
and coat it with the ground mushrooms. In a skillet large enough to
accommodate all of the fish in a single layer, heat the remaining olive
oil over medium-high heat. Cook the fish until it is just cooked through,
about 4 minutes on each side, depending on the thickness. Serve the fish
on a bed of the leek and mushroom mixture.

Nutrition Facts Serving Size: 1 fillet with vegetables Calories 314 Total
Fat 10 g Saturated Fat 2 g Protein 32 g Total Carbohydrate 22 g Dietary
Fiber 3 g Sodium 302 mg Percent Calories from Fat 30% Percent Calories
from Protein 41% Percent Calories from Carbohydrate 29%

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