Sea bass with a Caper Dressing | Quick| Healthy| KETO| LOW CARB

capers

🥗Healthier: chopped green olives

💰Cheaper: pickles

Chopped green olives provide a similar briny flavor.

white wine

🥗Healthier: chicken broth

💰Cheaper: water with vinegar

Chicken broth adds depth without alcohol.

sea bass

🥗Healthier: tilapia

💰Cheaper: cod

Tilapia and cod are more affordable white fish alternatives.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine is a budget-friendly option.

Start by sautéing some cabbage in butter.

Boil water in a separate pan for the vegetables.

Prepare the dressing by mixing 1 teaspoon of Dijon mustard, 1/2 tablespoon of water, and 1 tablespoon of lemon juice in a bowl.

Add 1 tablespoon of capers and 1.5 tablespoons of olive oil to the dressing mixture.

Add the zest of half a lemon to the dressing, but do not add parsley yet to preserve its color.

Whisk the dressing just before serving.

Check the sea bass fillets for bones and scales.

Score the skin of the sea bass fillets with a sharp knife, being careful not to cut into the flesh.

Heat 1 tablespoon of olive oil in a frying pan until hot.

Add the green beans to the boiling water and cook for 5 minutes.

Once the oil is hot, place the sea bass fillets skin-side down in the pan, ensuring it sizzles upon contact.

Cook the fish skin-side down for 3 minutes without poking or flipping it.

After 3 minutes, flip the sea bass and cook for an additional 30 seconds to 1 minute.

Drain the vegetables and plate them up with sautéed cabbage as the base.

Place the cooked sea bass on top of the vegetables.

Drizzle the dressing over the fish and sprinkle with freshly chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens