Steamed Sea Bass with Vegetables

With 278 kcal and 35g of protein, its low-fat profile helps maintain muscle mass while extending satiety.

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
• 1 tomato · 18 kcal in the whole recipe
• 1/2 green pepper · 12 kcal in the whole recipe
• 2 stalks celery · 7 kcal in the whole recipe
• 1/4 onion · 16 kcal in the whole recipe
• 1/2 lemon · 6 kcal in the whole recipe
• 1 tsp olive oil · 44 kcal in the whole recipe
• Bay leaf, salt, black pepper

Method

1. Required equipment: A medium-sized pan, a cutting board, and a sharp knife.

   

2. Slice the onion, tomato, pepper, and celery stalks into thin rounds.

   

3. Arrange all the sliced vegetables side-by-side at the bottom of the pan.

   

4. Place the sea bass fillet directly on top of the vegetables.

   

5. Cut the lemon into thin slices and place them over the fish.

   

6. Add the bay leaf on top, and sprinkle with salt and pepper to taste.

   

7. Pour half a tea glass of water and 1 teaspoon of olive oil into the pan from the edge.

   

8. Close the pan lid and turn the stove to the lowest heat setting.

   

9. Let it cook for exactly 20 minutes without opening the lid.

   

10. If the fish has turned completely white and the vegetables are soft, your meal is ready.

    

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