Completely Keto Sea Bass Italiano

After returning from a delightful trip to Italy, Maria was inspired to recreate the flavors of the Mediterranean in her own kitchen. Among the many culinary delights she sampled during her travels, one dish stood out: Sea Bass Italiano. With its simple yet elegant preparation and vibrant flavors, it captured the essence of Italian coastal cuisine.

Back home, Maria embarked on her quest to replicate this delightful dish. She carefully selected fresh sea bass fillets, reminiscent of the ones she enjoyed by the shores of the Amalfi Coast. With a drizzle of olive oil, a sprinkle of Pink Himalayan Salt, and a dash of crushed black pepper, she prepared the fish to perfection.

Adding a twist of her own, Maria incorporated juicy raisins, tangy lemon juice and zest, and fragrant fresh thyme to elevate the flavors and create a harmonious balance of sweet, savory, and citrusy notes. A hint of crushed red pepper added a gentle kick, reminiscent of the Italian sun warming her skin as she savored each bite by the seaside.

As she served the Sea Bass Italiano to her family and friends, Maria transported them back to the sun-drenched shores of Italy, where every meal is a celebration of life, love, and the bountiful flavors of the Mediterranean.

Completely Keto Sea Bass Italiano

Course: Main Course
Cuisine: Italian
Keyword: keto sea bass italiano, sea bass italiano
Prep Time: 30 minutes
Servings: 4 people


  • 3 sea bass fillets
  • 1 Tbsp olive oil
  • 1/4 cup raisins
  • juice and zest of 1 lemon
  • 1 lemon sliced
  • 4 stalks of fresh thyme
  • 1 tsp black pepper crushed
  • Pink Himalayan Salt
  • crushed red pepper


  1. Best to remove all bones from the fillets to avoid choking hazards.

  2. Heat the olive oil in a pan and add the lemon zest, juice, raisins.  

  3. Top the fish a bit with the salt, black and red pepper.

  4. Add the lemon slices and thyme to the sauce and mix well. Then put the fish fillets on top of the sauce.

  5. Cover the pan and let the fish cook for about 6 minutes or until the fish develops a firm feeling.

Recipe Notes

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