Recipe - Striped Bass

2 Navel oranges; peeled of
skin and
; white pith
1 bn Watercress; stems removed,
; leaves only
Four; (6ounce) fillets of
; striped bass
1 cup Vegetable broth
One half cup Dry white wine
1 cup Chicken broth; preferably
reduced
; sodium
2 Fresh tomatoes; peeled, cut
in
; half, juices
; squeezed out and
; finely chopped
4 Scallions; trimmed and
thinly
; cut or sliced up
4 Leaves Napa cabbage; white
core removed,
; thinly shredded, up
; to 6
Salt and freshly ground
black pepper
1 cup Thawed frozen peas

With a sharp paring knife, cut in between the membranes of the oranges to
loosen the segments.

Choose wide soup bowls in which to serve this dish and scatter some orange
segments and watercress leaves in the bottom of each soup bowl; reserve for
later.

Preheat the oven to 375ø F. Set the fish fillets in a baking pan and cover
them with One fourth cup of the vegetable broth. Cover the baking pan with
aluminum foil and bake for 20 minutes or until the fish is just cooked
through.

While the fish is cooking, in a 3quart saucepan place the white wine and
boil, over medium heat, until 2 tablespoons remains. Add to the wine the
remaining vegetable broth, the chicken broth, tomatoes, scallions and
shredded cabbage and simmer for 2 minutes; season with salt and pepper to
taste. Remove the saucepan from the heat and reserve until the fish is
cooked through.

Remove the fish from the oven and keep it loosely covered while you finish
the broth. Bring the broth back to a simmer and add the peas; simmer for 30
seconds. Set a fish fillet in the bottom of each soup bowl and ladle the
broth and vegetables over the top; serve immediately.

Converted by MC_Buster.

Per serving: 484 Calories (kcal); 6g Total Fat; (13% calories from fat);
18g Protein; 77g Carbohydrate; 2mg Cholesterol; 2444mg Sodium Food
Exchanges: 1 One half Grain(Starch); One half Lean Meat; 3 Vegetable; 2 Fruit; 1 Fat;
0 Other Carbohydrates

Converted by MM_Buster v2.0n.