Turkish · Dinner
Baked Sea Bass with Vegetables (GLP-1)
Sea bass fillet baked over a bed of zucchini, bell pepper, tomato, and white beans with garlic, oregano, and lemon. The white beans add fibre and heft to the light Turkish-style vegetable bake, finished with olive oil and fresh parsley.
$7
12 minsPrep
25 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
388Calories
37.1gProtein
14.4gFat
25.6gCarbs
6.7gSugar
8.2gFiber
418mgSodium
62mgChol
2.4gSat Fat
1172mgPotassium
108mgCalcium
3.6mgIron
2.1mcgVitamin B12
84mgVitamin C
pescatarian
gluten-free
low-carb
protein-rich
high-fiber
low-calorie
low-cholesterol
glp-1
Instructions
1
Prep
Preheat oven to 400°F (200°C). Toss zucchini, bell pepper, tomato, cannellini beans, and sliced garlic with half the olive oil, salt, and pepper in a baking dish.
2
Roast
Bake vegetables uncovered for 12 minutes at 400°F until pepper edges soften and tomato begins to collapse.
3
Build
Pat sea bass dry, season with salt and pepper, and nestle skin-side up atop vegetables. Scatter oregano and lemon slices over the fish.
4
Bake
Return to oven at 400°F for 12 to 13 minutes until fish turns opaque and flakes easily when pressed.
5
Plate
Transfer fish and vegetables to a plate, spoon over pan juices, drizzle remaining olive oil and lemon juice, and scatter parsley on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g sea bass fillet
- 200g200g zucchini
- 120g120g red bell pepper
- 180g180g tomato
- 170g170g cooked cannellini beans
- 4 cloves4 cloves garlic
- 2 tbsp28g olive oil
- 11 lemon
- 1 tsp1 tsp dried oregano
- salt
- black pepper
- 2 tbsp2 tbsp parsley
