Keto Seabass with Bacon Braised Greens

Experience the perfect harmony of flavors with our Keto Seabass with Bacon Braised Greens. This dish combines the delicate taste of seabass with the savory goodness of bacon, all while keeping carbs to a minimum. The greens are braised to perfection, making this a nutritious and satisfying meal for anyone following a ketogenic diet.

Course Dinner

Cuisine American

Keyword Bacon, Braised Greens, High Fat, Keto, Keto Dinner, Low-Carb, Seabass

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 520kcal

Equipment

Ovenproof skillet
Another skillet
Measuring cups and spoons
Kitchen knife
Cutting board
Paper towels

Ingredients

2 (6-ounce each) Seabass fillets [170g each]
4 strips Bacon [4 oz / 113g]
4 cups Fresh spinach [120g]
2 cups Swiss chard chopped [70g]
2 cups Collard greens chopped [70g]
2 tablespoons Olive oil [30ml]
3 cloves Garlic minced [15g]
½ cup Chicken broth [120ml]
1 tablespoon Lemon juice [15ml]
1 teaspoon Salt [5g]
½ teaspoon Black pepper [2.5g]
¼ teaspoon Red pepper flakes [1.25g] (optional)

Instructions

Preheat your oven to 400°F (200°C). Pat the seabass fillets dry with paper towels and season both sides with salt and black pepper.
Heat a large ovenproof skillet over medium-high heat. Add the bacon and cook until crispy, about 5-6 minutes. Transfer the bacon to a plate lined with paper towels to drain, leaving the bacon fat in the skillet.
In the same skillet with the bacon fat, add the seabass fillets skin-side down. Cook for 3 minutes until the skin is golden and crispy. Flip the fillets and transfer the skillet to the preheated oven. Bake for 6-8 minutes, or until the fish flakes easily with a fork.
While the fish is baking, heat olive oil in another skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
Add the chicken broth, lemon juice, and red pepper flakes to the skillet with garlic, bringing it to a simmer.
Incorporate the spinach, Swiss chard, and collard greens into the broth mixture. Allow the greens to wilt and the liquid to reduce slightly, about 4-5 minutes. Crumble the cooked bacon and stir into the greens.
Once the seabass is done, remove it from the oven. Serve the fish hot, alongside the bacon-braised greens.

Notes

Ensure to watch the greens closely as they cook to prevent over-wilting.

Adjust the level of red pepper flakes to suit your preferred level of heat.

Leftovers can be stored in an airtight container and refrigerated for up to 2 days.

Nutrition