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Golden Sea Bass

 Golden Sea Bass
If you’ve ever tasted potato-crusted sea bass in a restaurant and wished you could have it at home, this version is for you. Store-bought potato flakes and a salad dressing mix combine for a great coating that’s a breeze to whip up. –Judi Markert, Mentor-on-the-Lake, Ohio
8 ServingsPrep/Total Time: 25 min.


  • 1 cup mashed potato flakes
  • 1 envelope Italian salad dressing mix
  • 1/4 teaspoon pepper
  • 1 egg
  • 2 pounds sea bass fillets or halibut steaks
  • 2 tablespoons butter, melted
  • Paprika


  • In a shallow bowl, combine the potato flakes, dressing mix and
  • pepper. In another bowl, beat the egg. Dip fillets into egg, then
  • coat with potato flake mixture.
  • Place in a single layer in a 15-in. x 10-in. x 1-in. baking pan
  • coated with cooking spray. Drizzle with butter; sprinkle with
  • paprika.
  • Bake, uncovered, at 450° for 10-14 minutes or until fish flakes
  • easily with a fork. Yield: 8 servings.
Nutritional Facts: 3 ounces cooked fish equals 180 calories, 6 g fat (3 g saturated fat), 81 mg cholesterol, 451 mg sodium, 8 g carbohydrate, trace fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch.

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Golden Sea Bass (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.