Venture with me into the heart of a bustling urban farmer’s market, an eclectic oasis amidst the concrete jungle of downtown Los Angeles, where I stumbled upon a culinary inspiration that would redefine my keto journey: Completely Keto Tomato Marinade Sea Bass.
On a sun-drenched Saturday morning, as artists and artisans showcased their passions, the vibrant hues of fresh produce and the rich aroma of herbs filled the air, drawing me to a modest yet vibrant stall. There, an old fishmonger, with eyes as deep as the ocean, showcased the freshest sea bass, its silver scales shimmering like the Pacific under the morning sun.
The fishmonger, with a knowing smile, shared his secret recipe for a tomato marinade, a blend that honored the sea’s bounty with the richness of the land. Inspired by his tale and the bustling energy of the market, I knew I had to bring this culinary vision to life.
In my loft kitchen, with the cityscape unfurling beyond the windows, I began my creation. The sea bass, seasoned with Pink Himalayan Salt and black pepper, awaited its transformation. The marinade, a vibrant tapestry of flavors, came together as I blended the finest extra virgin olive oil, the tang of sun-dried tomatoes, and the freshness of parsley, lemon juice, and blanched plum tomatoes.
As the sea bass marinated, absorbing the symphony of flavors, the anticipation built. The aroma of garlic and olives hinted at Mediterranean shores, while a touch of Swerve brought a subtle sweetness, a nod to the city’s eclectic palette.
When finally plated, the Completely Keto Tomato Marinade Sea Bass was not just a dish; it was an urban adventure, a melding of sea and city, and a testament to the unexpected discoveries that turn a simple market visit into a culinary revelation. It was a tribute to the vibrant heart of Los Angeles, where every bite tells a story of diversity, passion, and the simple, yet profound joy of a meal that brings the essence of the sea to the rhythm of the city.
Ingredients
- 2 lb sea bass
- Pink Himalayan Salt
- black pepper
- 1/4 cup Extra virgin olive oil
Marinade
- 3 Tbsp Extra virgin olive oil
- 2 garlic cloves chopped
- 1/2 cup black olives cured
- 2 Tbsp parsley chopped
- 1 1/2 Tbsp lemon juice
- 2 plum tomatoes blanched and peeled, deseeded and sliced
- 1/2 cup keto sun dried tomatoes
- 1 tsp swerve
- 1 tsp Pink Himalayan Salt
- a pinch of black pepper
Instructions
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Season the fish with salt and pepper.
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Heat up the EVOO in a skillet on medium-high flame. Sear the fish skin side down for 4 minutes and flip to sear for another 4 minutes. Take out of the pan.
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Heat up the EVOO for marinade in a pan on medium flame. Add in the garlic, olives and cilantro. Sauté for about 5 minutes.
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Pour in the lemon juice and cook until it evaporates. Add in both types of tomatoes. Season with the swerve, salt and pepper.
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Put tomato marinade on the plate and put the fish on top.
Recipe Notes
