Italian · Dinner
Whole Roasted Sea Bream (Keto)
Whole sea bream roasted on a fennel bed with garlic, rosemary, and lemon stuffing, finished with olive oil and capers. Crisp skin and tender flesh served with sautéed spinach and roasted cherry tomatoes for a fat-forward, low-carb Italian plate.
$9
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
413Calories
34.7gProtein
28.2gFat
10.1gCarbs
3.4gSugar
3.6gFiber
798mgSodium
81mgChol
4.2gSat Fat
1016mgPotassium
162mgCalcium
2.8mgIron
2.9mcgVitamin B12
42mgVitamin C
low-carb
gluten-free
pescatarian
low-calorie
egg-free
keto
Instructions
1
Prep
Pat sea bream dry and score skin twice on each side. Stuff cavity with lemon slices, garlic, rosemary, and sliced fennel.
2
Roast
Place bream on fennel bed in dish, scatter tomatoes and capers around it, drizzle with 1 tbsp olive oil. Roast at 425F for 22–25 minutes until skin crisps and flesh flakes easily.
3
Sauté
Warm remaining 1 tbsp olive oil in skillet over medium heat, add spinach and red pepper flakes, cook 2 minutes until wilted.
4
Plate
Fillet bream onto plate, spoon roasted fennel, tomatoes, capers and pan juices over it, drizzle lemon juice, serve with sautéed spinach.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 whole sea bream, about 6.3 oz (180g) gutted and scaled
- 4 tbsp4 tbsp olive oil, divided
- 11 lemon
- 4 cloves4 cloves garlic
- 4 sprigs4 sprigs rosemary
- 11 fennel bulb (120g)
- 3.6 oz100g cherry tomatoes
- 2 tbsp2 tbsp capers, drained
- 4 cups120g baby spinach
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 pinch2 pinch red pepper flakes
