Baked Sea Bass with Arugula Salad

With 298 kcal and 36g of protein, it provides long-lasting satiety despite its low-calorie profile.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (1 serving), not per serving.

• 180 g sea bass fillet · 175 kcal in the whole recipe
• 2 handfuls arugula · 15 kcal in the whole recipe
• 6 cherry tomatoes · 14 kcal in the whole recipe
• 2 tsp olive oil · 88 kcal in the whole recipe
• 1/2 lemon · 6 kcal in the whole recipe
• Salt, black pepper

Method

1. Set your oven to 200°C and wait for it to heat up. Prepare a baking tray and parchment paper.

   

2. Drizzle 1 teaspoon of olive oil, a pinch of salt, and black pepper over the sea bass fillet.

   

3. Gently rub the fish with your hands to ensure the oil and seasonings are evenly distributed.

   

4. Place the fish on the parchment-lined tray and put it into the oven.

   

5. Keep the fish in the oven for 15-18 minutes.

   

6. Check if it is cooked; the flesh should lose its transparency and turn completely white and opaque.

   

7. Meanwhile, wash the arugula and cut the cherry tomatoes in half.

   

8. In a large bowl, toss the arugula and tomatoes with the remaining 1 teaspoon of olive oil and the juice of half a lemon.

   

9. Remove the fish from the oven, place it on a plate, and serve it alongside the prepared salad.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.