A New Take On Fish – Steamed Bass with Fennel, Parsley, and Capers

I usually serve my fish with some sort of vegetable on the side but this time I put the fish over it!  This recipe is from the Hungry for Change cookbook.  It’s uber healthy and while it’s a little bland, a little added salt perked it right up!

IMG_16541/4 medium while onion, sliced

1 fennel bulb, thinly sliced

Juice of 1/2 lemon

2 5-oz portions of sea bass

1/2 teaspoon unrefined sea salt

1 tablespoon capers, rinsed

1/4 cup fresh parsley, chopped

Cooked brown rice

IMG_1656Put the onion, fennel, and lemon juice in a medium sauce pot and cover with one inch of water.  Bring to a boil, then lower the heat slightly and simmer for 5 minutes.  Place the 2 portions of fish into the pot.  Season with salt and sprinkle with parsley and capers.  Cover and simmer for about 8-10 minutes, or until the fish is almost flaky.

Divide the brown rice between two bowls and place the vegetables over the rice.  Top each serving with the fish.

IMG_1657

 

Voila! This is so easy to make and so healthy! Happy cooking!

 

 

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