Sicilian-Style Sea Bass
Sea bass gives delicate protein and pairs especially well with tomatoes, basil, and sun-dried tomatoes. A small amount of wine and broth deepens the sauce, while erythritol gently balances the acidity. The result is juicy fish with a bright Mediterranean flavor.
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.
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