Ingredients:

4 slices sea bass, pike, etc.

½ tbsp freshly ground black pepper

3 tbsp special oil

¾ cup thinly sliced onions

1 tbsp salt

¼ cup flour

½ cup peeled chopped tomatoes

¼ cup dry white wine

2 tbsp sliced black olives

2 tbsp minced parsley

Procedure:

Dip the fish in a mixture of the salt, pepper and flour. Heat the oil in a skillet; sauté the fish with the onions until it browns on both sides and flakes easily when tested with a fork. Transfer fish (not onions) to a serving dish and keep warm while preparing the sauce.

          Add the tomato to the skillet; sauté 5 minutes. Mix in the wine, olives and parsley. Cook 2 minutes, stirring frequently. Pour the sauce over the fish.

Serves 4.

Per serving

Calories 295

Saturated fat 2.0 gram

Polyunsaturated fat 8.1 gram

Total fat 14.2 grams

Reference:

The Low Salt, Low Cholesterol Cookbook

Myra Waldo

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