Serves: 2
Total Calories: 74

1 whole sea bass (about 1 1/2 pounds), cleaned and gills and scales removed
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 tablespoons orange juice
1 tablespoon extra-virgin olive oil
1 large red Roasted Peppers, homemade, jarred, or frozen, coarsely chopped
1 1/2 teaspoons minced garlic, fresh or jarred organic

Make 4 slits through the fleshy parts of the fish on each side, cutting through to the bone. Rub the fish inside and out with the salt and pepper. Combine the orange juice and oil in a microwavable baking dish large enough to hold the fish. Place the fish in the dish as if it were swimming, spreading open the sides of the interior cavity to help the fish balance. Cover tightly with plastic wrap and microwave at full power until cooked through, 6 to 7 minutes.

Meanwhile, puree the pepper and garlic in a food processor or mini-chopper. When the fish is done, transfer it to a platter, using 2 spatulas. Stir the pepper mixture into the juices in the baking dish. Lift the flesh of the fish from the bone with a spatula, using the cuts in the sides to help separate it into portions. Serve with some of the sauce.



From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 2
Total Calories: 74
Calories from Fat: 60

More Recipes from the Homemade in a Hurry Cookbook:
*Fish & Shellfish
Fish Cakes Florentine
Ginger Poached Salmon With Wasabi "Hollandaise"
Ginger-Crusted Roasted Tuna
Grilled Cajun Catfish Tacos
Grilled Halibut Escabèche
Grilled Salmon With Green Mango Salsa
Hoisin Pesto Shrimp
Mahogany Sea Scallops In Coconut Broth
Mango Beurre Blanc With Grilled Scallops
Orange Chimichurri Mahi Mahi
Poached Salmon With Creamed Brie
Potato-Crusted Flounder With Balsamic Brown "Butter"
Roasted Mussels With Salsa
Roasted Scallops With Foie Vinaigrette
Salmon Sandwiched With Feta And Smoked Salmon
Seafood Couscous
Slow-Poached Salmon In Garlic Oil And Herbs
Snapper Encrusted With Almonds
Steamed Sea Bass With Oranges And Red Pepper
Tuna Braised With Edamame