Sugar-Free Filet de Bar with Lemon Herb Sauce
Elevate your seafood dining experience with this exquisite Sugar-Free Filet de Bar with Lemon Herb Sauce—a flavorful yet guilt-free dish that’s perfect for health-conscious food lovers. Tender sea bass fillets are seared to golden perfection before being oven-baked to ensure a moist, flaky texture. The star of the dish is the zesty lemon herb sauce, a harmonious blend of fresh parsley, dill, garlic, and capers, enhanced by the rich warmth of unsalted butter and a splash of olive oil. Packed with bright citrus notes and delicate herbal aromas, this sauce complements the mild, buttery flavor of the sea bass effortlessly. Ready in just 35 minutes, this recipe offers a sophisticated, sugar-free option ideal for weeknight dinners or special occasions. Serve alongside roasted vegetables or a crisp side salad for a healthy, restaurant-worthy meal. Keywords: sugar-free recipe, sea bass filet, lemon herb sauce, healthy seafood dish, easy baked fish recipe, quick dinner idea.
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Recipe Information
Ingredients
- 4 fillets filet de bar (sea bass)
- 2 tablespoons olive oil
- 1 whole lemon
- 2 tablespoons fresh parsley
- 1 tablespoon fresh dill
- 2 cloves garlic
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon capers
- 2 tablespoons unsalted butter
Instructions
Preheat your oven to 400°F (200°C).
Rinse and pat dry the filet de bar fillets. Season both sides with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Add the fillets, skin-side down, and sear for about 3 minutes until the skin is crispy.
Transfer the skillet to the preheated oven and bake the fillets for 10-12 minutes, or until the fish is opaque and flakes easily with a fork.
While the fish is cooking, prepare the lemon herb sauce. Finely chop the fresh parsley, fresh dill, and garlic cloves. Set aside.
Zest and juice the lemon, keeping them separate.
In a small saucepan, melt the unsalted butter over low heat. Add the garlic and sauté until fragrant, about 1 minute.
Add the lemon zest, lemon juice, remaining salt, black pepper, chopped parsley, and dill to the saucepan. Stir in the capers and 1 tablespoon of olive oil. Let the mixture simmer on low heat for 2-3 minutes.
Once the fish is done, remove it from the oven and pour the lemon herb sauce over the fillets. Serve immediately, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 254 mg | 85% | |
| Sodium | 2847 mg | 124% | |
| Total Carbohydrate | 8.8 g | 3% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 1.6 g | ||
| Protein | 95.8 g | 192% | |
| Vitamin D | 32.0 mcg | 160% | |
| Calcium | 95 mg | 7% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1725 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
