Sicilian-Style Sea Bass

European sea bass, Tomato, Vegetable broth, Dry white wine, Sun-dried tomatoes, Cherry tomatoes, Onion, Olive oil, Ghee, Erythritol, Basil, Garlic, Table salt, Black pepper, Kaffir lime leaves (17254)

Slice: 10 min. Fry: 5 min. Braise: 15 min.

First prepare vegetable broth (50 g) if it is not ready yet. Make 2-3 shallow cuts in the skin of sea bass (350 g), pat the fish dry, and season it with salt (2 g) and black pepper (2 g).

Heat a skillet with olive oil (5 g) and ghee (5 g). Add onion (20 g) and garlic (2 g), cook for 2-3 minutes until softened, then pour in dry white wine (20 g), add tomato (150 g), grated on a coarse grater, and cook for 5 more minutes until the sauce thickens slightly.

Pour in vegetable broth (50 g), place the sea bass (350 g) into the sauce, cover, and simmer over medium heat for 4-5 minutes. Add sun-dried tomatoes (20 g), cherry tomatoes (20 g), kaffir lime leaves (2 g), and erythritol (5 g), cover again, and cook for 8-10 minutes more until the fish turns fully opaque inside and flakes easily. Sprinkle with basil (3 g) before serving and spoon the pan sauce over the fish.