I don't know about you but I'm already feeling the effects of the holidays. With all the cooking and parties to attend laden with a smorgasbord of food, my waistline feels like it's spreading.
Don't get me wrong, I love all the party food, but honestly, last night all I wanted was some fish, something light and healthy. There was one drawback though, I was so tired from running around for days and cooking, that I didn't feel like putting much effort into making a meal.
So I decided to pick up some Sea Bass, a fish I love. It's light, buttery tasting without the butter and filling. I decided to make it like I often do, when I'm tired.
I simply take the Sea Bass, rinse it off, then place it in a foil lined pan. To that I add a can (remember I'm tired) of diced San Marzano tomatoes right over the fish.
San Marzano Tomatoes
are the greatest tomatoes if you're using canned - even the Italians swear by it. In fact they are known as probably the most delicious tomatoes in the world! That's a pretty big statement. I then added a chiffonade of 2 large fresh basil leaves and one clove of fresh garlic crushed on top of the tomatoes. Covered the top with foil and baked it all at 400 degrees for 30-40 minutes or until bubbling.
As always this dish was delicious and effortless! After we ate the fish I rolled up the foil and put it in the trash. Then, I put the pan in the dishwasher and I was done.
Now how simple is that? Anyone can do it. In fact, if you don't like Sea Bass then use whatever fish appeals to you. I promise it will taste great!
Here are the ingredients laid out neatly:
Sea Bass with Tomatoes
4 (6-8 oz.) pieces of Sea Bass
1 large can San Marzano diced tomatoes
1 clove garlic, crushed
2 large pieces fresh basil, cut chiffonade style
That's it. The directions are as posted above.
Tip:
Try to think ahead this holiday season not to over-indulge, otherwise you'll regret it come the new year. This dish is so quick and easy to prepare there's no excuse not to eat healthy.
If you're going to a party, eat a little something before arriving, that way you won't feel ravenous and grab anything and everything to ward of your hunger the second you arrive at the event.
Note about San Marzano Tomatoes:
The San Marzano is an heirloom variety of plum tomato, originally planted in the town of the same name at the base of Mount Vesuvius. The volcanic soil and sunny climate grow tomatoes that are among the most sought-after on earth, with remarkable, sweet, intense tomato flavor. The variety is so good, that a version grown in the U.S., with the generic name San Marzano, is also spectacular—naturally sweet and luscious, with increasingly good distribution. In a marketplace of mediocre tomato sauces, a can of San Marzano tomatoes with absolutely no embellishment can be exquisite. Add some fresh herbs, and enter the gates of heaven. You can go further and add olive oil and garlic for a legitimate sauce; but these tomatoes, served as is, are all the legitimacy one needs. They’re also low calorie—as little as 25 calories per half cup. Be creative in how you use them—think outside the sauce.
I hope you enjoy this recipe!
