Italian · Dinner
Grilled Whole Sea Bass (GLP-1)
Whole sea bass is gutted, scaled and grilled over high heat with garlic, lemon and rosemary until the skin chars and flesh flakes easily. Served alongside a fibre-rich cannellini bean and cherry tomato salad with arugula dressed in red wine vinegar, this Italian dish delivers protein-forward nutrition.
$8
12 minsPrep
15 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
388Calories
38.7gProtein
13.6gFat
24.1gCarbs
3.9gSugar
7.9gFiber
540mgSodium
115mgChol
2.4gSat Fat
1150mgPotassium
135mgCalcium
4.2mgIron
2.8mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
low-calorie
low-carb
high-fiber
glp-1
Instructions
1
Prep
Pat the sea bass dry, score diagonal slits into each side, then tuck garlic, lemon rounds and rosemary into slits and cavity.
2
Grill
Place fish on medium-high heat for 6 to 7 minutes per side until skin chars and flesh flakes easily at the thickest part.
3
Toss
Combine cannellini beans, cherry tomatoes and arugula in a bowl with red wine vinegar and salt until evenly coated.
4
Plate
Transfer fish to a plate, squeeze reserved lemon over the top, and serve alongside the bean and tomato salad.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g whole sea bass, gutted and scaled
- 4 cloves4 cloves garlic
- 11 lemon
- 4 sprigs4 sprigs rosemary
- 5.2 oz150g cooked cannellini beans
- 5.2 oz150g cherry tomatoes
- 2 tsp2 tsp red wine vinegar
- a small handful of arugula
- a pinch of salt
- a pinch of black pepper
