Taverna style Greek butterflied sea bass
- 1 (18 oz.) 1 (500 g) whole sea bass or
- salt and ground black pepper
- 2 2 garlic clove, slicedgarlic cloves, sliced
- 1 tbsp 1 tbsp olive oil
- 2 tbsp 2 tbsp olive oil
- 1 1 garlic clove, slicedgarlic cloves, sliced
- 11 oz. (8½ cups) 300 g (2 liters) , roughly chopped or fresh spinach
- salt or ground black pepper to taste
- 3 tbsp 3 tbsp olive oil
- ¼ cup 60 ml lemon juice
- 2 tbsp 2 tbsp fresh parsley, chopped
- 1 tbsp 1 tbsp fresh oregano, chopped
- Preheat the oven to 400°F (200°C).
- Butterfly the sea bass (or ask your fishmonger to do it for you). Remove the insides, the scales, and the fins. Leave the tail and the head-on.
- Cut it along the backbone and all the way through the head. Do not cut it all the way through the belly; this is where it should remain connected, at least partially. Butterflying the sea bass will help it cook faster and will crisp up the meat inside.
- Season the fish with salt and pepper on the inside and outside. Open the fish and place it in a baking dish skin side down. Distribute the garlic on top and drizzle with olive oil.
- Place in the oven and bake for about 20 minutes depending on the size of the fish.
- Heat a large skillet with olive oil over medium heat. Once hot, add the garlic and cook for a minute.
- Add the chard and cook until wilted. Season with salt and pepper to taste.
- In a bowl, mix olive oil with the lemon juice, then pour the mixture over the cooked sea bass. Garnish with parsley and oregano. Serve with the cooked greens.
Preparing the sea bass
Diet Doctor’s recipe team has slightly adjusted this recipe to follow our guidelines. You’ll find the original recipe in Martina’s cookbook, "The Beginner's Keto Diet Cookbook".1
Diet Doctor receives no payment or other considerations from the sale of Martina’s cookbooks or the publishing of this post. ↩