Sea Perch with Glazed Vegetables

Gut the sea perch (700 g), remove the fins, rinse it, and pat it thoroughly dry, then season it with table salt (4 g) and black pepper (1 g). Cut the carrot (200 g), onion (200 g), and celery (150 g) into large batons of similar size.

Transfer the vegetables to a baking dish, add sunflower oil (30 g), wine vinegar (30 g), dried garlic (9 g), allulose (15 g), curry (3 g), and dried parsley (1 g). Mix well, scatter the butter (20 g) over the top, and place the fish on the vegetable bed.

Bake the dish at 180°C for 25 minutes. If you want the vegetables softer, remove the fish, stir the vegetables, and return the dish to the oven for another 10-15 minutes.

Before serving, carefully lift the fillets from the bones and arrange them over the vegetables. Serve the fish right away while the juices in the dish are still hot and aromatic.