Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.
Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.
This Chilean sea bass is simple to prepare and has a buttery, delicate texture with a rich yet elegant flavor profile. Try this mouth-watering recipe over a frisée salad for a guaranteed way to make your dinner guests happy.
Sea bass is a good source of Magnesium and Phosphorus. It’s also rich in Protein, Vitamin B6 and Selenium. Frisée is packed with vitamins and minerals, such as vitamin K, A, and B. It is high and fiber and often recommended for weight loss and diabetes patients. Both vitamin A and ß-carotene exhibit strong antioxidant properties, which strengthen the immune system and promote healthy looking skin.
Chilean Sea Bass Over Frisée Salad
Chilean Sea Bass Over Frisée Salad
Recipe version:
Ingredients
Ingredients
- 1 454 lb g Chilean sea bass
- 1 lemon
- 1 14.787 tbsp mL lemon zest
- 2 scallions thinly sliced
- 1/4 113.5 lbs g frisée
- 3 14.787 tsp mL sea salt
- 3 14.787 tsp mL ground black pepper
- 3 44.361 tbsp mL extra virgin olive oil
Instructions
Instructions
- Preheat oven to 450 degrees F.
- Rinse sea bass in cold water and pat dry.
- Combine olive oil, 2 tsp pepper, and 1 tsp salt in a small bowl.
- Rub sea bass with oil mixture then place in an oiled glass or ceramic baking dish.
- Sprinkle scallions and lemon zest over sea bass then place in the oven for 16-18 minutes.
- Sprinkle lemon zest over sea bass then place in the oven for 16-18 minutes.
- While the fish is cooking, toss frisée with lemon juice, 1/2 Tbsp olive oil, 2 tsp salt, 1 tsp pepper.
- Remove fish from the oven, place over frisée salad, and enjoy!
