• 2 tsp. vegetable oil
• 1-1/2 lbs. sea bass fillets
• 1/4 cup water
• 1/4 cup dry vermouth
• 4 cloves garlic, crushed
• 2 Tbs. parsley, chopped
• 1/2 lemon, cut into wedges

Heat oil in a heavy nonstick skillet over medium high heat. Cook fish 1 minute per side. Gradually add water, next 2 ingredients and salt and pepper to taste to skillet. Cover, reduce heat to medium, and cook 3 minutes or until fish flakes easily when tested with a fork. Remove fish from skillet and keep warm. Cook the vermouth mixture over high heat 1 minute or until slightly thickened. Pour over fish. Sprinkle with parsley. Serve with lemon.

Per serving: calories 296, fat 10.4g, 34% calories from fat, cholesterol 148mg, protein 41.6g, carbohydrates 3.4g, fiber 0.5g, sugar 1.3g, sodium 158mg, diet points 7.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.1, Bread: 0.0, Lean meat: 0.0, Fat: 1.6, Sugar: 0.0, Very lean meat protein: 5.1

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The recommended wine is: Chardonnay.