Low Fiber Whole Roasted Sea Bass with Fresh Herbs
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Learn more →Ingredients
2 servings
- 2 whole sea bass (about 1 lb / 450g each), cleaned and scaled
- 3 tbsp olive oil, divided
- 1 tsp fine sea salt
- 4 cloves garlic, thinly sliced
- 6 sprigs fresh thyme
- 4 sprigs fresh rosemary
- ¼ cup fresh flat-leaf parsley, roughly chopped
Ingredient noteLow residue diets limit fibrous leafy greens and herbs. Parsley is used here only as a small amount of chopped fresh herb for seasoning, so it is likely low residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
- 1 tbsp apple cider vinegar
- 1 medium carrot, thinly sliced into rounds
Ingredient noteLow Residue diets limit fibrous vegetables like carrot, but only a modest amount goes into each serving, so it is likely Low Residue. If you prefer to always avoid carrot, please tap it and change its rating to Red.
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)Ingredient note
Low residue diets limit fibrous leafy greens and herbs. Parsley is used here only as a small amount of chopped fresh herb for seasoning, so it is likely low residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil.
- 2
Pat both fish completely dry inside and out with paper towels. Using a sharp knife, cut 3 shallow diagonal slashes through the skin on each side of each fish, spacing them about 1 inch apart.
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