Chilean sea bass with salad and zucchini 6/13/22

Today I started my low carb living with a delicious piece of Chilean sea bass with an accompanying salad and sautéed zucchini. We ate the salad as a first course dressed simply with olive oil and red wine vinegar.

Salad with greens, tomato, and shredded cheese dressed with oil and vinegar

It seems strange to be sprinkling some cheese on when I basically have not eaten cheese for 2 1/2 years. Cheese has next to no carbs but not so the tomato. It is like an upside-down world!

Whole Foods had a sale this week on Chilean sea bass so we got a couple of nice pieces for John and me. As usual he cooked the fish to perfection in a 400F oven for 16 minutes. I sautéed the zucchini and onions in a little olive oil. Both the vegetables, and especially the onion, have carbs but the oil does not. I will need to watch my portion sizes after being on a diet that let you eat vegetables unlimited.

Chilean sea bass with sautéed zucchini and onion

This entry was posted in American, Easy, Fish, Healthy tips, Low carb meals, Methods, pescatarian, Salad, Vegetables and tagged . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s