Spiced Sea Bass With Peppers And Mushrooms

  • Active Time 15m
  • Total Time 20m

Makes 4 servings


  • 1/4 teaspoon each ground allspice, ground cumin and ground cinnamon
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • Four (8-ounce) sea bass filets or steaks
  • 1/4 cup dry breadcrumbs
  • 2 tablespoons melted butter
  • 2 tablespoons olive oil
  • 2 medium red bell peppers, seeded, cored and cut into 1/4-inch dice
  • 4 ounces mushrooms, trimmed, wiped clean and cut into 1/4-inch dice
  • 2 tablespoons water or chicken stock
  • 1 tablespoon favorite prepared barbecue sauce


Preheat the oven to 400 degrees F. In a small mixing bowl, combine the allspice, cumin, cinnamon, cayenne pepper and salt. Rub 1/2 teaspoon of this mixture onto each side of the fish and set aside. Combine the remaining spice mixture with the breadcrumbs.

Set the fish on a baking sheet, and top each portion with about 1 tablespoon of the seasoned breadcrumbs. Drizzle some of the melted butter over the breadcrumbs and bake for 10 to 15 minutes or until the flesh just flakes. Do not overbake.

Make the sauce while the fish is baking. In a medium skillet over medium heat, heat the oil. Add the peppers and mushrooms and cook, stirring, for a minute. Add the water or stock, cover and simmer for 3 minutes or until the peppers are wilted but still have some texture. Stir in the barbecue sauce and remove from the heat.

TO SERVE: Center the fish in the middle of each plate and spoon some peppers and mushrooms around each portion.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 1789

nutrition information per serving

384 calories; 18g total fat; 109mg cholesterol; 538mg sodium; 11g carbohydrates; 2g fiber; 44g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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