Olive oil cooking spray
\n1 large onion, sliced thin
\n1\/4 C. chopped Italian parsley
\n1 T. anchovy paste
\n2 cloves garlic, minced
\n1 lb. Roma tomatoes, diced
\n1\/2 C. dry white wine
\n4 4-ounce sea bass fillets
\n1 14-ounce can artichoke hearts, drained well
\n1\/8 tsp. salt
\nFreshly grated pepper<\/p>\n
Preheat oven to 500\u00ef\u00bf\u00bd F. Coat an oven proof skillet (make sure the handle is oven proof also) with cooking spray.\u00c2\u00a0 Add the onions rings and saut\u00ef\u00bf\u00bd until opaque. Add the parsley, anchovy paste, garlic, tomatoes, and white wine. Simmer for 3 minutes. Place the fish fillets in the middle of the skillet and place some of the tomato-onion mixture on top. Place the artichoke hearts around the pan. Sprinkle the fish with salt and pepper. Coat the pan with cooking spray. Bake for about 12 minutes.<\/p>\n
Yield: 4 servings
\nCalories: 225
\nFat: 5g
\nFiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
Olive oil cooking spray 1 large onion, sliced thin 1\/4 C. chopped Italian parsley 1 T. anchovy paste 2 cloves garlic, minced 1 lb. Roma tomatoes, diced 1\/2 C. dry white wine 4 4-ounce sea bass fillets 1 14-ounce can artichoke hearts, drained well 1\/8 tsp. salt Freshly grated pepper Preheat oven to 500\u00ef\u00bf\u00bd F. Coat an oven proof skillet (make sure the handle is oven proof also) with cooking spray.\u00c2\u00a0 Add the onions rings and saut\u00ef\u00bf\u00bd until opaque. Add…<\/p>\n