Turkish · Dinner
Grilled Whole Sea Bass (Keto)
Whole sea bass fillet is scored, stuffed with lemon and herbs, and grilled over high heat until the skin blisters and flesh flakes cleanly. Served with olive oil and lemon dressing, sautéed spinach, grilled zucchini, and crumbled feta, keeping the plate savoury and low-carbohydrate.
$9
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
486Calories
41.3gProtein
31.4gFat
14.2gCarbs
4.6gSugar
5.1gFiber
1015mgSodium
141mgChol
7.9gSat Fat
1250mgPotassium
230mgCalcium
3.4mgIron
2.9mcgVitamin B12
45mgVitamin C
low-carb
gluten-free
pescatarian
protein-rich
high-fiber
keto
Instructions
1
Prep
Pat the sea bass fillet dry, score the skin with three shallow diagonal cuts, and season both sides with salt and pepper.
2
Marinate
Rub the fish with 1/2 tablespoon olive oil, tuck lemon slices, garlic slices, parsley, and oregano against the flesh, and rest 10 minutes.
3
Grill
Brush grill or grill pan with olive oil and set over medium-high heat; lay the fish skin-side down for 4–5 minutes until the skin turns golden and releases easily.
4
Grill
Flip the fillet carefully and grill the flesh side 3–4 minutes over medium-high heat until opaque and flaking.
5
Sauté
Warm the remaining olive oil in a skillet over medium heat, add zucchini slices, and cook 3–4 minutes per side until softened.
6
Sauté
Add spinach to the same skillet and toss 1–2 minutes over medium heat until wilted and deep green.
7
Plate
Transfer fish, zucchini, and spinach to a plate, drizzle with lemon juice and feta, and serve at once.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g whole sea bass fillet, skin on
- 2 tbsp2 tbsp olive oil, plus extra for grilling
- 11 lemon
- 2 clove2 clove garlic
- 2 tbsp2 tbsp fresh parsley
- 1 tsp1 tsp dried oregano
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 5 oz140g baby spinach
- 22 small zucchini, about 3.5 oz (100g)
- 2 tbsp2 tbsp crumbled feta cheese
