Fish and seafood
Sea bass fillets are baked with zucchini and pepper until the skin is crisp, making a light, low-carb main course suitable for a ketogenic diet. With no starchy side dish, the carbohydrate content is very low.
Pat the sea bass fillets dry with paper towels and score the flesh side in a criss-cross pattern to help them absorb the marinade. Sprinkle the black pepper evenly over the fillets.
Mix the olive oil, lemon juice, crushed garlic and thyme leaves and drizzle over the fillets. Cover and marinate in the fridge for 90 minutes, adding the salt for the final 10 minutes.
Cut the zucchini and red pepper into thin strips and spread over a baking pan. Sprinkle with a pinch of salt.
Place the marinated fillets on the vegetables and bake in an oven preheated to 200°C / 390°F for 30 minutes, until the skin is crisp.
Dry the sea bass thoroughly with paper towels before baking; damp skin will not crisp up in the oven. Add the salt at the end of marinating, as salting the fish early draws out moisture and gives it a fibrous texture. Allergens: based on the ingredient list, this dish contains fish. Check packaged product labels for other allergens.
Kabak yerine patlıcan denedim ama patlıcan çok su bıraktı ve tepside sulanma oldu, balık istediğim kadar kızarmadı. Editör notundaki brokoli önerisini daha güvenli buluyorum, bir dahaki sefere onu deneyeceğim.
Marine sürecini 90 dakika yerine yalnızca 20 dakikada geçtim, acelem vardı; balık tadı hiç almadı ve fırından çıkınca kuru kaldı. Bu kez tamamen kendi hatamdı, süreye uymam gerekiyordu.
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