Description
A quick and flavorful pan-fried sea bass recipe featuring crispy skin, aromatic chili, garlic, ginger, and a healthful bed of wilted mixed greens. Ready in just 20 minutes, this dish is perfect for a light and nutritious meal for two.
Ingredients
Scale
Sea Bass
- 2 sea bass fillets
- Salt and pepper to taste
- 2 tbsp olive oil
Chili & Greens
- 1 red chili, finely chopped
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 2 cups mixed greens (such as spinach, kale, or chard)
Instructions
- Heat the oil: Heat olive oil in a large skillet over medium heat to prepare the pan for cooking the sea bass.
- Cook the sea bass: Season the sea bass fillets on both sides with salt and pepper. Place them skin side down in the hot skillet and cook for 5-6 minutes until the skin becomes crispy and golden brown. Flip the fillets and cook the other side for 3-4 minutes until the fish is cooked through.
- Set aside the sea bass: Remove the cooked sea bass from the skillet and set aside to keep warm while you prepare the chili and greens.
- Prepare the chili and aromatics: In the same skillet, add the finely chopped red chili, minced garlic, and grated ginger. Cook for 1-2 minutes, stirring frequently, until the mixture is fragrant and slightly softened.
- Wilt the greens: Add the mixed greens to the skillet with the chili mixture. Cook, stirring occasionally, until the greens have wilted and softened, about 3-4 minutes.
- Serve: Place the wilted chili and greens mixture on plates and top each with a crispy sea bass fillet. Serve immediately for a fresh, flavorful meal.
Notes
- For extra crispiness, ensure the skillet and oil are hot before adding the sea bass.
- Use a fish spatula to carefully turn the fillets to keep them intact.
- You can substitute mixed greens with your preferred leafy vegetables like Swiss chard or arugula.
- Adjust the amount of chili according to your desired spice level.
- Serve with a wedge of lemon for added brightness if desired.
