Both these recipes are super easy and quick to make. It’s a light, healthy dinner, yet very filling and satisfying.
The sea bass recipe is my own recipe. The fish is actually Barramundi which is an Asian sea bass, rather and Chilean. But you can use any white fish with this recipe. I used just a little bit of coconut manna on the fish, which can be used as a butter substitute. It has a light coconut scent but you can’t taste the coconut after its cooked. You can use regular butter if desired.
The chickpea and spinach side dish is a version of one served at Bonefish Grill. After eating at BG the last time, I loved it so much I immediately started searching online for the recipe. I looked and looked and came up short. I couldn’t find it so I gave up. Then, a couple of days ago, I stumbled upon it–at least I think it’s the same. I loved it anyways. The recipe is from lizdialto.com.
2 Sea Bass filets (or any white fish)
1 tbsp olive oil
1/2 tbsp Coconut Manna (or butter)
2 tbsp Dijon Mustard
2 tbsp drained Capers
1 lemon, sliced
1/4 cup Dry White Wine
Salt and pepper to taste
Heat oven to 375°F. Grease oven dish with olive oil. Season fish filets with salt and pepper on both sides and place them on baking dish.
Spread coconut manna on the top of each filet, then spread the Dijon mustard.
Sprinkle the capers over the filets. Pour the wine in the baking dish around and over the fish. Top fish with lemon slices to keep moisture in.
Cover dish with tin foil and bake for 8-9 minutes. Carefully pull the foil off and broil on low for about 2-3 minutes or bake an additional 5 minutes or until fish flakes off.
2 Cans Chickpeas
1 Can Diced Tomatoes, drained
1 Yellow Onion, chopped
1 Bag Fresh Spinach
2-3 tbsp olive oil
2 tsp Cumin
1/2 tsp turmeric
1/2 tsp cinnamon
1 tsp salt
In a large frying pan, sauté chopped onion in olive oil. When onion is translucent add in chickpeas and spices and stir until spices are mixed in thoroughly. Mix in spinach. Add diced tomatoes. Simmer for 5-8 minutes.