Sheet Pan Low Carb Sea Bass Wrapped in Prosciutto

No ratings yet

Sheet Pan Low Carb Sea Bass Wrapped in Prosciutto

I just love how quick and simple this Sheet Pan Low Carb Sea Bass Wrapped in Prosciutto is. It’s super tasty and super clean too. If you’re looking for a light, fresh, low carb dinner this is a must make. It’s dairy free and will make you feel so good!

Prep Time 5

Cook Time 25

Servings

Calories 410kcal

Author Jo Harding

Ingredients

8 ounces sea bass fillets
½ teaspoon salt divided, half for sea bass, half for vegetables
½ teaspoon black pepper cracked, divided, half for sea bass, half for vegetables
2 tablespoon sun dried tomato paste
6 slices prosciutto
1 cup red pepper deseeded, diced
1 cup zucchini deseeded, cut into 1 cm thick half moons
6 spares asparagus halved
2 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon garlic powder Optional
1 tablespoon fresh herbs, like parsley or basil, chopped, and fresh lemon slices chopped, to serve

Instructions

Preheat the oven to 400F/200C and line a baking sheet with grease proof paper.
Season the sea bass with salt and pepper and cut 3 slits in the skin.
Spread 1 tablespoon of sun-dried tomato paste across the top of each fillet (flesh side).
Place on your baking sheet skin side up. Grill for 2 - 3 mins to get the skin a little crisp.
Remove from the oven and wrap 3 strips of prosciutto around each fillet.
Place back on the baking tray skin side up and add the veggies around. Drizzle with olive oil and season the veggies with salt, pepper, dried herbs and optional garlic powder. Toss to combine.
Bake for 20 - 30 mins until the veggies are cooked to your liking.
Sprinkle with fresh parsley, and lemon zest and juice to serve.
Storage: Best fresh but can be stored in an airtight container in the fridge for 1 day.

Notes

Net Carbs 6g

Nutrition