Turkish · Dinner
Baked Sea Bass with Vegetables (Low-Calorie)
A sea bass fillet is baked over tomato, bell pepper, zucchini and onion with garlic, oregano and paprika, then finished with lemon juice and a drizzle of olive oil. Vegetables release their juices as the fish steams, creating a light Turkish-style bake that stays moist and flavorful without cream or excess fat.
$7
12 minsPrep
22 minsCook
34 minsTotal
EasyLevel
Nutrition per serving
297Calories
38.4gProtein
9.9gFat
15.8gCarbs
8.1gSugar
4.3gFiber
295mgSodium
99mgChol
1.9gSat Fat
1180mgPotassium
90mgCalcium
2.4mgIron
2.8mcgVitamin B12
85mgVitamin C
low-calorie
gluten-free
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Preheat oven to 400F (200C). Pat sea bass fillet dry with paper towels and season with salt and pepper.
2
Build
In a small baking dish, layer tomato (sliced), bell pepper (sliced), zucchini (sliced), onion (thinly sliced) and garlic (thinly sliced). Pour vegetable stock over vegetables and scatter with oregano and paprika.
3
Bake
Roast vegetables uncovered at 400F (200C) for 10 minutes until they begin to soften and release juices.
4
Bake
Lay sea bass fillet on vegetables, drizzle with olive oil, and arrange lemon slices over fish. Bake at 400F (200C) for 12 minutes until opaque and flaking.
5
Plate
Transfer fish and vegetables to plate, spoon pan juices over top, squeeze lemon juice over dish and scatter with parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g sea bass fillet
- 22 small tomato
- 11 bell pepper
- 11 small zucchini
- 11 onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp dried oregano
- 1/2 tsp1/2 tsp paprika
- 11 lemon
- 4 tbsp60ml vegetable stock
- salt and black pepper to taste
- 2 tbsp2 tbsp parsley
