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
