A Chef, a Fish, and a Slim Man

October 17th, 2011

Chef Anthony Bartolotta of Thornton Winery shares a recipe for healthy Broiled Lemon & Herb Crusted Sea Bass with Sautéed Arugula, Tomatoes & Zucchini a favorite of Thornton Winery’s Michel Demma — the Food and Beverage Manager who proves that you can have a healthy lifestyle and eat it too…


4 oz sea bass fillet
1 clove garlic, minced
zest of 1 lemon
1cup arugula
1/2 cup cherry tomatoes
1/2 cup zucchini, sliced 1/2 inch thick
1 1/2 Tbs olive oil
1 tsp minced basil
1 tsp minced parsley
1 tsp minced thyme
salt and pepper to taste


1. Preheat broiler to 475°F

2. Combine garlic, lemon zest, and herbs with 1/2 Tbs olive oil

3. Spread herb mixture over top of sea bass and place in broiler for 9 minutes

4. Meanwhile heat the remaining olive oil in a sauté pan over medium heat

5. Sauté zucchini for 3 minutes, add tomatoes and cook 2 minutes more

6. Remove the pan from the heat and add arugula, tossing to combine

7. Season with salt and pepper and serve with the broiled sea bass

8. Finish with a squeeze of lemon

Nutritional Information
199.5 calories
22.1 g protein
16.7 g fat
6.7 g carbohydrates
45 mg cholesterol