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Plan Z Phase: This is a Z2 (ZReduction) recipe that is easy to make.

Servings: Serves 4

Ingredients:

• 4, 6-8 oz pieces of sea bass (or other meaty white fish).
• sea salt and pepper to taste
• favorite fish rub with no sugar (to taste)
• olive oil spray
• 28 oz of crushed tomatoes in a can. (no sugar)
• 3 garlic cloves minced (3 tsp of jar garlic will work for this recipe)
• ¼ tsp of cracked pepper flakes (or to taste … and optional)
• 1 – 2 tsp of Italian seasoning blend

Instructions:

Preheat your oven to 400 degrees.

Lightly spray the fish with olive oil spray. The dust the fish rub on top of the fleshy side of the fish. Sprinkle with salt and pepper too. Let sit for a few minutes.

In a sauté pan lightly spritz with olive oil spray. Put the fish in flesh side down. Sear the fish for 2 minutes on medium high to get a nice crisp coating. Then turn over. You can finish the fish in that pan or do what I do. I put the fish in the oven at 400 degrees and roast it to finish it up. That will require a pan that can handle high heat (I use cast iron), or transfer the fish from your pan to and ovenproof 9″ x 13″ pan.

I roast the fish for approximately 15 minutes. The exact time depends on how thick the pieces of fish are. You can tell it’s done when it starts to crack on the top or you can take a knife and check to make sure it’s not translucent in the middle.

While the fish is in the oven you can make your sauce. In a medium sauce pan add the crushed tomatoes, garlic, cracked flakes and Italian seasoning. Cook on medium high until it bubbles and then turn it down and just let the flavors meld until the fish is done.

Garnish with fresh basil cut into strips if you like, just to add more color. This is a simple yet fabulous flavor. Sea bass tastes like it’s been soaked in butter. So yummy and special when you’re on Plan Z. Sea bass comes with a high price however so be prepared budget-wise. Or you can do this dish with other types of white fish. Tilapia, snapper, and many more will work. You just need to adjust the cooking time because most of these fishes are not as thick.

Cheers,