Sea Bass with Tapenade Cream Sauce Recipe - Low Carb & Healthy
Low carb recipe for Sea Bass with Tapenade Cream Sauce which belongs to the Fish and Seafood recipe category.
- 12 ounces (340 g) sea bass fillet
- 3 tablespoons (45 ml) olive oil, divided
- medium onion
- teaspoon minced garlic or 1 clove garlic, crushed
- 2 tablespoons (30 ml) tapenade
- 1 tablespoon (15 ml) balsamic vinegar
- 1 teaspoon lemon juice
- 3 tablespoons (45 ml) heavy cream
- Salt and pepper
Preheat the broiler.
If the bass is in one piece, cut it into two equal portions.
Brush with 1 tablespoon (15 ml) of the olive oil and put it under a broiler set on high, 3 or 4 inches (7 to 10 cm) from the heat.
The length of time the fish will need to broil will depend on its thickness.
I use fillets about 1 inch (4 cm) thick, and they take about 5 to 6 minutes per side.
While the fish is broiling, slice the quarter-onion in half lengthwise and then slice as thinly as possible.
Put the rest of the olive oil in a medium skillet over medium heat and add the onion and garlic.
Saute together for 3 to 4 minutes.
Add the tapenade, stir in, and saute for a few more minutes.
(Remember that somewhere in here you'll need to turn the fish!) Now, stir the vinegar and lemon juice into the mixture in your skillet and let it cook down for 1 to 2 minutes.
Stir in the cream and let the whole thing cook down for another minute.
When the fish is done, place it on two serving plates.
Season the sauce with salt and pepper to taste, spoon over the fish, and then serve.
Each with 4 grams of carbohydrates, a trace of fiber, and 32 grams of protein.