Of course I'm gonna have a million (ok not a million, cause I don't have that many followers...YET ha ha ha!) but I'm sure I'm gonna get a few comments here and there of opposers saying, "Michelle, that's horrible cooking advice to give!"
I'm pretty sure that's not great advice to give- and sometimes those nay sayers and butter opposers can prove me wrong. I'm going to share with you a recipe that I make for my family that literally has ZERO fat in it and it's so stinkin' delicious you'll be saying... "SEE Michelle! We told ya so!"
*Recipe by Michelle Karam
Ingredients
- 1-2 Lbs of Fish (Chilean Sea Bass, Branzino) Any flaky white fish will
- 1 Red Bell Pepper Sliced A Handful of Small Cherry Tomatoes Halved
- 1 Leek Quartered and Sliced
- 2 Tbs. Capers
- (Optionsl) Juice from 1 Lemon
- ¼ Cup Dry White Wine
- 1 ½ Tsp of Old Bay Seasoning A Sprinkle of Fresh Herbs Can Use Either Fresh Dill, Cilantro, Basil
COOKING DIRECTIONS:
SPRAY THE BOTTOM OF YOUR PYREX DISH WITH PAM OR SOME SORT OF COOKING SPRAY- PLACE FISH IN THE PYREX- PUT ALL OF THE INGREDIENTS ON TOP OF THE FISH- SEASONINGS, VEGETABLES, HERBS, WINE, LEMON JUICE, CAPERS, ETC…. COVER WITH ALUMINUM FOIL AND COOK IN THE OVEN ON 400 FOR 18 TO 30 MIN- DEPENDING ON HOW THICK YOUR PIECE OF FISH IS- THERE SHOULD BE A LOT OF JUICES ON THE BOTTOM- THEN PUT THE OVEN ON BROIL- REMOVE THE FOIL AND PLACE THE FISH UNDER THE BROILER FOR 5 MINUTES- UNTIL THE FISH GETS A LITTLE GOLDEN BROWN ON TOP- SERVE WITH RICE OR MASHED POTATOES.
