|Semi sweet white wine||1/4 Cup (4 tbs)|
|Choko||1 , cut into thin strips (Chayote)|
|Pumpkin||5 Ounce , peeled and cut into thin strips (155 Gram)|
|Red pepper||1 , seeded and cut into thin strips|
|Cracked black peppercorns||1/4 Teaspoon|
|Semi sweet white wine||1/2 Cup (8 tbs) (Extra)|
|Freshly squeezed lime juice||1/4 Cup (4 tbs)|
|Soy sauce||2 Tablespoon|
|Worcestershire sauce||3 Tablespoon|
|Water||1/2 Cup (8 tbs)|
|Sea bass fillets||20 Ounce , cut into rectangles (4 Pieces, 5 Ounce / 155 Gram Each)|
|Watercress sprigs||4 (For Garnish)|
1. Heat oil and wine in a large frying pan over moderate heat. Add choko, pumpkin, red pepper and black pepper and stir over heat for 2 minutes.
2. Remove vegetables with a slotted spoon and keep warm in an ovenproof dish in a low oven.
3. Add extra wine, lime juice, soy sauce, Worcestershire sauce and water to frying pan. Bring to the boil, reduce heat to a simmer, add sea-bass pieces. Cover and cook fish for 4 minutes on each side or until cooked through.
4. Arrange vegetables on each serving plate, place sea-bass fillets on top and garnish with watercress sprigs.
Serving size Complete recipe
Calories 1149Calories from Fat 242
% Daily Value*
Total Fat 27 g41.5%
Saturated Fat 5 g25%
Trans Fat 0 g
Sodium 2548 mg106.17%
Total Carbohydrates 66 g22%
Dietary Fiber 7 g28%
Sugars 30 g
Protein 112 g224%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet