Keto Tuscan Sea Bass with Creamy Spinach


Step 1Season the sea bass fillets with salt and pepper. If you don't have sea bass you can use sea bream or trout.

Step 2Once thawed, squeeze out any excess water from the spinach. (After you drain the spinach you should get about 142 g/ 5 oz net weight of spinach.)

Step 3Heat a skillet greased with avocado oil over a medium-high heat. Once hot, add the sea bass fillets, skin side down, and cook for about 3 to 4 minutes until the skin is nicely crisp.

Step 4Use a spatula to carefully turn the fillets, and depending on the thickness of the fillets, cook for another minute or two. Remove from the skillet and keep warm.

Step 5To the pan where you cooked the fish, add the chopped sun-dried tomatoes and minced garlic. Cook until fragrant for 2 to 3 minutes.

Step 6Pour in the cream and add the dried herbs and grated parmesan (or use any other hard cheese such as Pecorino, goat's cheese or Swiss cheese.) Cook on medium until reduced to about half of the volume, for about 5 to 7 minutes.

Step 7Add the drained spinach to the pan and toss to combine with the creamy cheese sauce. Heat through and then take off the heat.

Step 8Serve with the cooked sea bass fillets. Optionally, add fresh herbs such as parsley or basil, chillies and a few drops of lemon juice. Best served fresh but can be stored in the fridge for up to a day. To serve you can crisp it up in the oven.