Italian · Dinner
Grilled Whole Sea Bass (Low-Chol)
Whole sea bass fillet grilled skin-side down until crisp, then flipped to finish cooking through. Stuffed with lemon, garlic, and rosemary, brushed with olive oil, and finished with fresh parsley. Engineered to keep cholesterol and saturated fat low while showcasing the fish's delicate flavour.
$7
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
295Calories
34.2gProtein
16.2gFat
4.5gCarbs
1gSugar
1.6gFiber
565mgSodium
78mgChol
2.6gSat Fat
620mgPotassium
70mgCalcium
1.4mgIron
2.4mcgVitamin B12
22mgVitamin C
gluten-free
low-cholesterol
low-carb
low-calorie
low-chol
Instructions
1
Prep
Pat the sea bass fillet dry, score the skin twice, and season both sides with salt and pepper.
2
Stuff
Tuck lemon slices, garlic slices, and rosemary sprigs into the scored cuts so aromatics sit against the flesh, then brush with olive oil.
3
Grill
Place fillet skin-side down on a preheated medium-high grill for 6 to 7 minutes until the skin releases cleanly and turns golden and crisp.
4
Flip
Turn carefully with a fish spatula and grill the flesh side 3 to 4 minutes over medium-high until opaque and flakes easily with a fork.
5
Rest
Move the fish to a plate and rest 5 minutes uncovered until juices settle and flesh firms.
6
Plate
Scatter parsley over the fish and serve with grilled lemon slices alongside for squeezing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g whole sea bass fillet, skin on
- 11 lemon
- 4 cloves4 cloves garlic
- 4 sprigs4 sprigs rosemary
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp parsley
- a pinch of salt
- a pinch of black pepper
