Sauteed Sea Bass
1-1/2 lbs. sea bass fillets Sea salt & freshly ground black pepper 1/4 cup whole wheat flour Olive oil
2 red bell peppers, seeded and cut into strips 5 baby eggplant, quartered lengthwise 6 baby zucchini, quartered lengthwise 5 plum tomatoes, quartered and seeded 1 small onion, peeled and finely sliced
Roasted Veggie Soup
6 cups roasted veggies (zucchini, eggplant, potatoes, onions, carrots & tomatoes) 4 cups chicken broth (Vegetarian option:use vegetable broth) 1 can cannelini beans 1 oz. grated Parmesan cheese OPTIONAL: 1 box tiny pasta
Chicken breasts juice of 1 lemon Black pepper 3/4 cup Pesto Sauce Fresh store bought fine
Season fillets with sea salt and freshly ground black pepper. Sprinkle fillets with flou , and shake off excess. Mist a non-stick skillet with olive oil and preheat until hot, but not smoking. Place the fish in the pan and cook until golden brown, about 4 minutes. Carefully turn fish and cook until fish is no longer translucent and cooked through, about another 4 minutes.
Combine all veggies on a baking sheet and mist with olive oil to coat. Season with sea salt and pepper and toss. Roast in a 450 degree oven for 15 minutes, or until veggies are just tender. If you can’t find baby eggplant and zucchini, use 1 large eggplant and 2 regular size zucchini and cut into 1” chunks. 2 regular tomatoes will work just fine too.
Here’s a great way to use up extra roasted veggies, or make extra to have on hand to make this soup! To make a complete meal of this soup add some leftover chicken or turkey meat and the optional pasta. Serves 4. In a large olive oil misted skillet heat veggies (except tomatoes) through, then add the broth, tomatoes and cannelini beans. Bring to a boil, reduce heat and simmer for 15 minutes. OPTIONAL: Add pasta and simmer for additional time as per pasta instruc- tions. Serve with 1 oz. grated Parmesan cheese.
Preheat over to 375 degrees. Rinse chicken and pat dry with paper towels. Arrange breasts in a large shallow baking dish. Pour lemon juice over chicken and season with black pepper. Set aside covered for 15 minutes. Drain chicken pieces, rearrange in 1 layer and spread pesto sauce over the breasts. Bake until tender and done, 30-45 minutes (depending upon the size of the breasts).