Catalan Roasted Sea Bass

Cooking spray (olive oil flavor) 4 sea bass fillets, 6 ounces each (may use halibut, cod, or scrod) ¼ cup Italian parsley leaves, loosely packed 2 cloves garlic, peeled 1 large onion (8 ounces), peeled and halved 1 tablespoon extra virgin olive oil ¼ cup dry white wine or vermouth 1 can (15 ounces) dices tomatoes, drained 12 pitted Kalamata olives, halved ½ teaspoon oregano ½ teaspoon finely chopped orange zest ¼ teaspoon kosher salt ⅛ teaspoon freshly ground black pepper

Calories 290 (34% from fat) • carb. 12g • pro. 33g • fat 11g • sat. fat 2g • chol. 71mg • sod. 689mg • calc. 67mg • fiber 3g

Preheat Cuisinart® Toaster Oven to 450°F. Lightly coat a 10-inch gratin dish with cooking spray or olive oil. Arrange the sea bass in the dish in a single layer. Insert the metal blade in the Cuisinart® Food Processor. Place the parsley in the work bowl and pulse to chop, 10 times; reserve. With the machine running, drop the garlic through the small feed tube and process to chop, 5 seconds. Insert the medium (4mm) slicing disc; slice the onion. In a 12-inch Cuisinart® nonstick skillet, heat oil over medium high heat. Add the onion and garlic and sauté until light golden brown, about 5 minutes. Add the wine and simmer for 1 minute to reduce. Stir in the drained tomatoes, olives, oregano, zest, salt, and pepper. Reduce heat to low and simmer for 5 minutes. Spoon the sauce over the halibut. Place in the preheated Cuisinart® Toaster Oven and bake for about 12-15 minutes, until fish is opaque and flaky. Garnish with the reserved chopped parsley and serve immediately.