Sea bass soup with shiitake and bok choy

Serves

Cook Time

10 min

Total Time

35 min

Soup

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American 🇺🇸

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I love these simple weeknight meals that are not only really quick and easy, but also very nutritious with lots of protein and fiber. A little bit of slicing but besides that just pop it in the oven for about 15 minutes and you have an awesome dinner for four. This can easily be scaled for dinner guests and as always the vegetables are interchangeable so feel free to substitute. This can go in a stock pot (depending on how much you make) but you can use any pan that has higher sides like a Sautoir pan or a sauté pan as long as its oven safe even though the temperature isn‚‘t too high (325).

Ingredients

2 tbls avocado oil
1 1/2 lb Sea Bass
2 cups vegetable stock
4 oz Shiitake mushrooms sliced
4 oz red pepper sliced
4 oz scallions sliced
4 oz baby bok choy
Garnish: Cilantro chopped 2 dabs of chili oil

Directions

Preheat oven to 325 degrees.
Brush an oven safe sauté pan with olive oil, then add the mushrooms, pepper, scallions, and bok choy.
Top the vegetables with the sea bass and place a piece of parchment paper over the pan.
Add to the oven and bake for about 15 minutes.
Remove from the oven and ladle the soup into a bowl top with the sea bass and garnish with cilantro and chili oil.

Nutritional data per serving based on 2 servings Calories: Approximately 360 kcal Protein: Approximately 29g Carbohydrates: Approximately 10g Dietary Fiber: Approximately 2g Sugars: Approximately 5g Fat: Approximately 23g Saturated Fat: Approximately 4g Monounsaturated Fat: Approximately 13g Polyunsaturated Fat: Approximately 4g Nutritional disclaimer Nutritional information is provided as a reference using AI and an online calculator. We recommend verifying the information independently. It could vary based on cooking methods, amounts, and ingredients used