Keto Air Fryer Sea Bass with Radish Italian Salsa Verde
2.9g
Net Carbs
33.3g
Protein
37.9g
Fat
1.8g
Fiber
496
Calories
Cooking tip: Fresh herbs really make this dish pop, but fresh tarragon is not always available. You can replace fresh tarragon with ¼ teaspoon dried tarragon if needed. If an air fryer is not available, the fish can also be prepared in a skillet over medium heat, cooking in 2 tablespoons olive oil instead of spraying the fish fillets with oil. The exact cooking time will depend on the thickness of the fish fillets, so the times provided should be used as a guide, with a meat thermometer providing the final input.
Ingredients:
- 1/2 teaspoon fresh garlic FNDDS
- 1 3/4 cups fresh radishes, sliced USDA
- 1/4 cup fresh red onion USDA
- 1 teaspoon fresh tarragon Fresh Direct
- 24 ounces raw sea bass, fillet USDA
- 1/2 cup olive oil USDA
- 1 tablespoon red wine vinegar USDA
- 1 cup fresh parsley FNDDS
- 1 tablespoon anchovy paste Roland
- 41 gram(s) fresh radish greens
- 3/4 teaspoon table salt USDA
- 3/4 teaspoon black pepper, ground USDA
- 2 tablespoons olive oil USDA
Directions:
Ingredient note: We used one bunch of radishes with delicious looking greens attached and one bunch flat leaf parsley for this recipe.
- In a medium bowl, stir together diced red onion, vinegar, anchovy paste and garlic until evenly combined. Set aside for at least 5 minutes.
- Into the bowl with the onions, while stirring constantly, add ½ cup olive oil in a steady stream until fully incorporated. Fold in diced radishes, finely chopped radish greens, finely chopped parsley, and minced tarragon. Set aside.
- Warm air fryer with a crisper plate to 390°F for at least 5 minutes.
- If needed, cut sea bass into 4 even fillets (6 ounces each). Dry with a paper towel, then sprinkle all sides evenly with salt and pepper, and spray with remaining 2 tablespoons olive oil. Place skin side down on the crisper plate and cook for 6 minutes. Flip and cook another 4-6 minutes or until internal temperature reaches 145°F and flesh is just opaque.
- Evenly distribute radish Italian salsa verde on 4 plates, a rounded ½ cup each. Serve with one cooked sea bass fillet and enjoy while warm.
