Sea Bass With Sautéed Mushrooms


You can’t get much leaner and cleaner than this Sea Bass With Sautéed Mushrooms dish. For any goal that involves body re-composition it’s important to have some low carb meal options available. Controlling carbs can develop insulin sensitivity, make us leaner and help us to become more metabolically flexible individuals. By this I mean you’ll be able to switch more efficiently between insulin mediated pathways and glucagon mediated pathways for fuel. Low carb meals can often lack inspiration and be on another level of bland, but not this one!

Sea Bass With Sautéed Mushrooms

Sea bass fillet
80g of sliced mushrooms
100ml of coconut milk
80g wilted spinach
Slice of lemon
Sprinkle of black pepper

Nutritional info
KCAL – 366.3
P – 27.5
C – 4
F – 26.7

Wrap your sea bass in a tin foil parcel and cook in a pre-heated oven for 15-20 minutes. Meanwhile heat your coconut milk in a frying pan on a very high heat for 5-10 minutes. Once heated add your mushrooms and sauté for no more than five minutes or until until soft. Serve your sea bass fillet up on a plate and drizzle the milk and sautéed mushrooms over the top. At this point you can wilt your spinach down in a microwave for 30 seconds, sprinkle your dish with some black pepper to taste and serve with a slice of lemon on top.