Baked Sea Bass with Herb Cauliflower Salad


This is one of those meals that is great for serving friends as it seems impressive but is actually really easy to prepare. They won’t even realize it’s keto! This baked sea bass with herbed cauliflower salad is full of delicious Mediterranean flavors. As we head into summer it’s great for dining alfresco or putting on the BBQ.

A recipe with a whole fish might seem a little daunting but just ensure you buy it fully prepared for cooking and it will be super simple – this meal can be ready in 20 minutes! Buying a whole fish can also be more cost effective and you can use the bones for broth, so you win all round.

This is a great dinner party dish and can easily be increased in size to suit your number of guests, either bake a small fish per person or buy larger ones and increase the cooking time accordingly. It would work equally well with a large whole salmon and would make a great party centerpiece.

To up the healthy fats simply drizzle with some extra virgin olive oil or serve with a yogurt style tzatziki dip to really bring the flavors of Greece to your table!


This makes a total of 2 servings of Baked Sea Bass with Herbed Cauliflower Salad. Each serving comes out to be 380 Calories, 25.98g Fats, 3.39g Net Carbs, and 27.52g Protein.

The Preparation
  • 1/3 cup flat leaf parsley
  • 1/3 cup of fresh mint
  • 10 ounces whole sea bass, cleaned and scaled*
  • 3 tablespoons extra virgin olive oil
  • 1 cup finely grated cauliflower
  • 1/3 cup green olives
  • 2 small lemon
  • Salt and pepper to taste


The Execution
  1. Preheat the oven to 400°F. Finely chop the parsley and mint.
  2. Prepare the sea bass by placing on baking parchment in a baking dish and rub with 1 tablespoon extra virgin olive oil. Season with salt and pepper. Thinly slice one of the lemons then stuff into the sea bass with a small amount of the fresh herbs. Bake in the oven for 15 minutes, or until the thickest part of the fish is cooked.
  3. Meanwhile, finely chop the olives. Zest and juice the other lemon.
  4. In a large bowl mix together the grated cauliflower, herbs, olives, lemon zest, lemon juice and 2 tablespoons of extra virgin olive oil. Season with salt and pepper to taste.
  5. Remove the sea bass from the oven when cooked and serve with the herbed cauliflower salad.


More Recipe: www.ketosiscookebook.com

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