Roasted Sea Bass With Wheat Berry Salad and Carrots

We recently asked The Body Book Instagram community to share their favorite original recipes and tag them #BragYourPlate. One of our favorite submissions was this stunning meal of Roasted Sea Bass with Wheat Berry Salad and Carrots from Julie Resnick of @thefeedfeed. Julie used locally sourced fish from Dock to Dish and seasonal vegetables from her region of Long Island, New York.


PROTEIN IS THE SOURCE OF YOUR STRENGTH

This meal not only looks incredible, but is packed with protein, dietary fiber and magnesium, which is great for healthy bones!

Fish is a COMPLETE protein, meaning that it has a full stock of amino acids ready so your body can use them in whatever combination it needs. No matter what the source of your protein, it will be broken down into amino acids that your body will use to build muscles, create enzymes, or form hormones. When eat complete proteins, you are giving your body all of the amino acids it needs. (For more on sources of protein, including plants and legumes, see Chapter 8 of The Body Book.)

Roasted Sea Bass | Wheat berry Salad | Carrots

VIDEO: Roasted Sea Bass | Wheat Berry Salad | Carrots

The Body Book readers Gigi and Tara (who brought you this yummy Frittata recipe) were so inspired by the #BragYourPlate project, they offered to recreate and film some of our featured reader recipes. We love what an amazingly supportive community this is — everyone pitches in!


RECIPES

Roasted Black Sea Bass

INGREDIENTS (Serves 4)

  • 2 whole cleaned & scaled black sea bass
  • 2 shallots thinly sliced
  • 8 sprigs of thyme
  • 1 handful of basil chopped
  • 3 lemons (2 sliced into rounds and the other halved)
  • sea salt
  • pepper
  • olive oil to brush the fish

DIRECTIONS

Preheat the oven to 425 degrees.

Rinse both bass with cold water and pat dry. Place fish into a shallow baking dish and then brush with olive oil and season with sea salt and pepper. Fill the cavity of each fish with fresh herbs and lemon slices and sprinkle shallots on top of the fish. Toss the remaining lemon rounds around the fish in the dish. Roast until the fish has cooked through and the skin is a bit crispy, about 20 minutes. Squeeze juice of half a lemon over the fish after removing it from the oven and transfer to a serving platter with fresh herbs and the roasted lemon rounds.

Kale and Wheat Berry Salad

INGREDIENTS (Serves 4)

  • 1 cup of wheat berries
  • 1 bunch of your favorite type of kale chopped
  • 20 shitake mushrooms
  • 1 large red onion skin removed and halved
  • 1 handful of pitted Kalamata olives
  • 1 small handful of sunflower seeds
  • about half a cup of Greek Feta Cheese cubed
  • Red Wine Vinegar
  • Olive Oil
  • 1 teaspoon of Dijon mustard
  • 1 teaspoon of honey

DIRECTIONS

Preheat the oven to 425 degrees.

Remove the stems from the mushrooms and place them dome side up (not touching each other) on an oiled baking sheet and toss the halved onion to the far side of the sheet. Drizzle everything with a little olive oil, salt and pepper. Roast until the mushrooms are crunchy and have shrunk considerably, about 20 minutes. **Don’t be surprised when you taste the mushrooms as they taste a bit like bacon. Set aside.

While the mushrooms and onion are roasting, rinse the wheat berries, then boil them in a pot of salted water until tender, about 20 minutes. Drain and set aside.

Now make the vinaigrette. In a small bowl add the honey, mustard, and about 2 tablespoons of red wine vinegar and whisk in about 4 tablespoons of olive oil.

When everything is ready, heat a large sauté pan and quickly sauté the kale in a bit of oil until wilted then remove from the heat. Add everything together in the sauté pan (or transfer to a serving bowl) and toss in vinaigrette. Give it a stir and serve warm or at room temperature.

Roasted Carrots

INGREDIENTS

  • 1 bunch of carrots peeled
  • olive oil
  • sea salt
  • pepper

DIRECTIONS

Preheat the oven to 425 degrees.

Place carrots in a shallow baking dish and drizzle with olive oil, salt and pepper. Bake for 35 minutes until they are cooked through and caramelized a bit.

Variations on these carrots include tossing them in miso and then roasting or sprinkling with dukkah after roasting.


Thank you to Julie for bragging her plate and to Gigi and Tara for bring this meal to life. If YOU have a recipe you’d like to share with us, post a link in the comments below or tag your picture #BragYourPlate @TheBodyBook.

About Julie and feedfeed: I am always looking for new ideas and inspiration for how to cook creatively with what I typically have on-hand. I launched feedfeed, a network connecting people who love to cook, so that I can find and share cooking inspiration with other like-minded cooks (from around the world). feedfeed connects cooks on social media through the hashtag #feedfeed. Our mobile app for cooking inspiration is coming soon (sign up for updates on www.feedfeed.info) and join us/follow us on: Instagram, Facebook, Twitter, Tumblr.

Connect with Gigi on YouTube, Gigi Eats Celebrities, and Twitter.

Connect with Tara on The Food Pervert, Facebook, and Twitter.

SHARE