Recipe: Healthy Broiled Lemon & Herb Crusted Sea Bass

October 17th, 2011

By Linda Kissam

Broiled Lemon & Herb Crusted Sea Bass with Sautéed Arugula, Tomatoes & Zucchini
By Chef Anthony Bartolotta of Thornton Winery | Pair with a classic: Thornton Viognier

Thornton Winery’s Food and Beverage Manager Michel Demma celebrates his 200 pound weight loss (in one year!) every day of the year by staying focused and using the tools he learned from bariatric center Khalili Center for Bariatric Care in Beverly Hills. The recipe below is one of his favorites and reminds us that great food does not need to be fattening.


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


Click here to read about how Thornton Winery’s Michel Demma became a Slim Man — achieving smart weight loss a healthy lifestyle while working in the food industry. (By Linda Kissam)



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