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.



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




Hungry for FISH! – Provencal Snapper with Swiss Chard

I have never been a fish person.  For my entire 20s I literally didn’t eat fish at all.  But as a person passionate about healthy eating, I can’t ignore the health benefits of our little gilled friends.  So, the past few years I’ve added fish back onto my menu.  Now, I’d say I eat it at least once a week.  This recipe is also from the Hungry for Change cookbook.  I wasn’t kidding when I said it’s rocking my world!

IMG_15552 6-ounce fillets of snapper, pin bones removed (I had the butcher remove the bones)

Grated zest from one lemon

1/4 cup capers

2 springs fresh thyme (I used dried because I couldn’t find the whole kind)

Extra-virgin olive oil to drizzle over the fish, plus one tablespoon for the chard

Unrefined sea salt

Freshly ground black pepper

4 cups of Swiss chard, washed and roughly chopped

IMG_1556Preheat the oven to 425 degrees.

In an oiled baking dish, place the snapper fillets (you can also use pacific rock fish.  That are pretty much the same).  Sprinkle them with the lemon zest and capers, and lay the thyme sprigs over the top (or in my case, sprinkle dried thyme).  Drizzle with olive oil and season with salt and pepper to taste.  Cover the dish with foil.  Bake for 15 minutes.


While the fish is baking, heat 1 tablespoon of olive oil in a saute pan.  Add the Swiss chard, cover, and let steam for just 2 minutes.


Serve the fish on a bed of the chard.  Spoon any remaining baking juices and capers over the fish.  Garnish with additional sprigs of fresh thyme.

IMG_1559The night I made this I did NOT want to cook.  It was late and I was exhausted and had a million things to do.  But this was super easy and fast, not to mention delicious and healthy to boot!  Happy cooking!