Sea Bass with a Dijon-Shallot Sauce

over asparagus – spaghetti squash pasta

makes 4 servings

What You Need:

  • 1 1/2 LB sea bass, skin removed
  • cooking oil
  • 1 bunch of asparagus, ends chopped off + sautéed until tender over medium heat
  • 1 small spaghetti squash, halved, seeds removed, + roasted until tender @ 400 degrees F (roughly 40-45 minutes)

For the Sauce:

  • 2 TB shallots, minced
  • 1 tsp butter
  • 1 TB gluten-free all purpose flour
  • 1/2 cup hemp or coconut milk, unsweetened
  • 2 TB white cooking wine
  • 1/2 tsp Dijon mustard
  • 1 small bay leaf

To Make:

  1. Preheat the oven to 350 degrees F. Place the sea bass on foil over a baking sheet + lightly drizzle with oil. Bake 15-20 minutes or until the fish flakes easily.
  2. The sauce: in a medium saucepan over medium heat, sauté the shallots in the butter for 1 minute. Add in the flour + mix to thicken. Cook 1-2 minutes, stir constantly. Slowly pour the milk in the mixture + bring to a boil- it should thicken. Add the bay leaf + wine, reduce the heat to low, let simmer for 5 minutes. Stir in the mustard.
  3. To serve: plate 1/4 of the fish atop 1/2 cup spaghetti squash noodles + 1/4 of the asparagus with sauce drizzled over


320 calories,

19g carbs,

10g fat,

33 g protein