KETO RECIPE - Whole SEA BREAM - Sautéed Collard greens with CHORIZO

chorizo

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage reduces fat while maintaining flavor.

collard greens

🥗Healthier: kale

💰Cheaper: spinach

Kale offers similar texture and nutrients at a lower cost.

Ask the fishmonger to gut and descale the whole sea bream.

Cut diagonal incisions across the fish to help it cook evenly.

Rub two cloves of minced garlic into the fish, ensuring it gets into the incisions.

Season the fish all over with coarse salt.

Zest a lemon over the fish and place lemon wheels inside the cavity.

Place the fish on a tray and drizzle with olive oil.

Preheat the oven to 180°C (365°F) and place the fish in to cook.

While the fish is cooking, prepare the collard greens by removing the stems and washing the leaves.

Roll the collard greens like a cigar and cut them into strips.

Cut the chorizo into squares.

Heat a pan over medium-high heat and add olive oil.

Add chopped onion to the pan and season with salt and pepper, cooking until sweet and translucent.

Add the chorizo to the pan and cook until it transforms the color and flavor.

Add the collard greens to the pan and stir to combine.

Add a touch of white wine vinegar and turn off the heat, letting it cook in its own heat.

Check the fish to see if it's ready, ensuring it smells good and is cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens