Baked Sea Bass with Vegetables

By baking the sea bass with a colorful variety of high-fiber vegetables and using just a touch of heart-healthy olive oil, we keep this classic dish incredibly light, nutrient-dense, and naturally low in calories.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 350g sea bass fillets · 564 kcal in the whole recipe
• 150g cherry tomatoes, halved · 27 kcal in the whole recipe
• 100g green bell pepper, sliced · 20 kcal in the whole recipe
• 80g red onion, sliced into wedges · 35 kcal in the whole recipe
• 60g lemon, sliced · 17 kcal in the whole recipe
• 6g garlic (2 cloves), sliced · 9 kcal in the whole recipe
• 1.5 tablespoons olive oil · 180 kcal in the whole recipe
• Salt, black pepper, and dried thyme to taste

Method

1. Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.

   

2. Arrange the sea bass fillets, sliced red onions, peppers, cherry tomatoes, garlic, and lemon slices on the tray.

   

3. Drizzle everything with olive oil, season with salt, black pepper, and thyme, then gently toss the vegetables to coat.

   

4. Bake for 20-25 minutes until the fish flakes easily with a fork and the vegetables are tender and slightly browned.

   

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