4 Cloves garlic, minced
1 cup Pitted black olives, chopped
1 teaspoon crumbled dried oregano
1 teaspoon crumbled dried basil
2 tablespoons minced parsley
Freshly ground pepper
1/4 cup olive oil
2 lb Sea bass fillets (4 to 6 ea)
1/2 cup vegetable stock
Combine garlic, olives, oregano, basil and parsley in small bowl. Season to taste with salt and pepper.
Heat oil in 13×9-inch glass baking dish at 425 degrees 1 minute.
Spread olive mixture evenly over bottom of baking dish. Arrange sea bass, skin side up, on top. Pour vegetable stock around fillets. Bake, basting occasionally with juices, 15 minutes or until done.
To serve, arrange fillets and olive mixture on heated serving plates.
2 grams carbohydrates. Makes 4 servings.
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