Baked or Broiled Sea Bass (1 Fillet (6 1/2 Inches X 2 1/2 Inches X 3/8 Inches))

Choose plain baked or broiled sea bass with olive oil, lemon, herbs, garlic, and unsweetened spices; avoid sweet glazes, honey, teriyaki, sugary marinades, and breading.

Pair the fish with non-starchy vegetables such as broccoli, asparagus, zucchini, spinach, kale, or a leafy salad, rather than fries, white rice, mashed potatoes, or bread.

Add a fiber-rich side such as lentils, chickpeas, or black beans in a modest portion, and keep higher-starch sides small.

Include a source of unsaturated fat, such as avocado, olives, or a small handful of nuts, to make the meal more filling and moderate the meal’s glucose impact.

Check restaurant preparations for hidden carbohydrate sources, especially sauces, seasoning blends, butter sauces, and pre-marinated fish.

Take an easy 10–20 minute walk after the meal if this is safe and appropriate for you; use your glucose response data to identify the portion size and preparation that work best.