Keto Baked Sea Bass

This simple Keto Baked Sea Bass dish is made with a silky beurre blanc sauce and is buttery, flaky, and delicate. In 20 minutes, this dish will be ready! The Chilean sea bass, also known as the Patagonian toothfish and native to South American seas, is not a sea bass; rather, it is a member of a broad family of cold-water white fish species that inhabit the ocean. However, you may simply use different fish, such as cod or halibut, in the same recipe. It is a naturally gluten-free, quick, and nutritious entrée. Keto Baked Sea Bass features basic components that are easily available. This baked tooth fish just contains 1.8g of carbs, 0.3g of fiber, 1.5g of net carbs, and 16.9g of proteins in the fish.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

STATS:

• Course: Main Course
• Cuisine: French
• Calories: 553 kcal
• Prep time: 5 minutes
• Cook time: 15 minutes
• Total time: 20 minutes
• Servings: 4

EQUIPMENT:

• Bowl (small)
• Whisk
• Brush
• Paper towel
• Fork
• Saucepan (small)

INGREDIENTS:

SEA BASS:

• 4 5-oz. fillets of sea bass
• 1/4 tsp. Black pepper
• Three tbsp. Olive oil
• 1/2 tbsp. Lemon juice
• 3/4 tsp. salt
• 1/2 tsp. powder garlic

BEURRE BLANC:

• 1 tbsp. Heavy cream
• 1/2 medium Shallot (crushed)
• 1/3 cup White wine
• 1 1/2 tbsp. White wine vinegar
• 1/2 cup Unsalted butter (sliced into very small cubes)
• 1/4 tsp. Sea salt (according to taste)
• 1 tsp. Lemon zest

INGREDIENT NOTES:

SHALLOT:

• For the greatest sauce texture, crush the shallot as finely as possible.

WHITE WINE:

• Choose a white wine that is dry such as Sauvignon Blanc, Pinot Blanc, Pinot Gris, or Pinot Grigio.

WHITE WINE VINEGAR:

• Although this is the ideal option, you may also use lemon juice, white vinegar, or apple cider vinegar in an emergency.

THICK CREAM:

• Use of thick cream contributes to the sauce’s opulent texture.

LEMON ZEST:

• Because the white pith is bitter, be sure to only collect the yellow portion of the zest. Compared to the zest I had in the past time, this one works far better and makes things so much simpler previously, so I really enjoy it.

UNSALTED BUTTER:

• Before adding it to the recipe, Slice the butter into teaspoon-sized cubes and keep it in the refrigerator. The butter’s temperature should be chilly.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

INSTRUCTION:

BAKED SEA BASS:

1. Turn the oven on to four hundred degrees F (two hundred degrees C).
2. Mix the garlic powder, lemon juice, and olive oil in a bowl (small).
3. Sea bass fillets should be arranged with room between them in a stoneware baking dish. utilize paper towel to pat dry the fillets of the fish.
4. Spread over the olive oil mixture to the fillets of fish & rub on each side. Add black pepper, sea salt, and garlic powder on both sides.
5. The sea bass should flake readily with a fork after twelve to fifteen minutes of baking or until the inner temperature extents One-thirty-five to one-forty degrees F.

BEURRE BLANC:

1. Meanwhile, put the shallot, wine, and vinegar in a very tiny saucepan over heat (medium-high).
2. After bringing it to a boil, lower the heat (medium) and simmer for three to five minutes, or till the volume has decreased to about one-fourth of what it was before (around two teaspoons should remain).

ADD LEMON ZEST & HEAVY CREAM & MIX:

1. Turn the heat down to a low leve. Add 2-3 extremely chilled butter dices and whisk constantly till the butter liquefies.
2. Keep adding butter, two to three cubes at a time, stirring, and let it melt between additions.
3. The sauce will separate if you boil it, so keep the heat extremely low.

SEASON WITH SALT & PEPPER:

1. Put the beurre blanc sauce on baked sea bass right away, or reheat it for around 30 to 60 mints in a flask or a warm saucepan on the stove (keep the stove off).
2. Keep the sauce warm but not hot since too much cooling or overheating might cause it to split.

TIPS:

• Use an instant-read thermometer to ensure that the sea bass is cooked to a temperature of One-thirty-five to One-forty degrees F.
• The sauce didn’t want to emulsify when I originally made it in a bigger, darker pot. I suggest this pan because it works well with beurre blanc, which requires a small enough pot to emulsify and gentle heat.
• Only remove it from the refrigerator when you’re ready to incorporate it into the sauce. It is crucial for the sauce to fully emulsify.

SERVING SUGGESTION:

This keto-baked sea bass is served with:

• Green beans almandine
• Roasted broccoli
• Roasted asparagus
• Tomato, cucumber & avocado salad
• Sautéed eggplant
• Roasted zucchini

STORAGE INFORMATION:

FRIDGE:

• Stock up any additional baked sea bass fillets for a day or two if you have any remains. Since the sauce will separate and not reassemble once it cools, it is best prepared fresh.

REHEAT:

• Gently reheat this recipe for sea bass in the oven at three-fifty degrees F till it’s just warm. It is not advisable to microwave. It’s also not a good idea to reheat the sauce since it will separate, but it will still be buttery and tasty.

FREEZER:

• Stock up the fish without sauce for two to three months in a sealed box.

FAQs:

What we can serve with this baked sea bass?

• We can serve green almandine, roasted broccoli, asparagus, tomato cucumber & avocado salad, and sautéed eggplant with baked sea bass.

Is this a low-carb dish?

• This baked sea bass just contains 1.8g of carbs, 0.3g of fiber, 1.5g of net carbs, and 16,9g of proteins in the dish.

Can we store this baked sea bass?

• Baked sea bass is stored in the sealed box and stock it up for three (3) months in the freezer or two to three days (2-3) in the fridge.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

NUTRITIONAL INFORMATION:

Calories: 553
Fat: 52.1g
Protein: 16.9g
Total Carbs: 1.8g
Net Carbs: 1.5g
Fiber: 0.3g