Sea bass fillet with crisp skin bakes on a single tray with courgette and peppers, making a light, low-carb main that fits a ketogenic diet. With no starchy side, the carb load stays very low.
Pat the sea bass fillets dry and score the flesh side lightly in a crosshatch; this helps the marinade penetrate. Season evenly with pepper.
Whisk together the olive oil, lemon juice, crushed garlic and thyme, then pour it over the fillets. Cover and marinate in the fridge for 90 minutes, adding the salt only in the final 10 minutes.
Slice the courgette and red pepper into thin strips and spread them over a baking tray, sprinkling with a pinch of salt.
Place the marinated fillets on top of the vegetables and bake in an oven preheated to 200°C for 30 minutes, until the skin is crisp.
Pat the sea bass thoroughly dry with paper towel before baking; damp skin won't crisp in the oven. Add the salt right at the end of marinating — salting too early draws out moisture and toughens the texture.
Swapping the courgette for broccoli or green beans keeps the carb count similar; just extend the cooking time by a few minutes. For an extra-crisp skin, switch the oven to grill mode for the last 5 minutes.
Admin DadaGastro · verified in test kitchenKabak 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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