Description
Delicate pan-fried sea bass with chili & greens dances between zesty Mediterranean flavors and elegant seafood finesse. Crisp herbs and spicy undertones create a delightful plate you’ll savor with Mediterranean-inspired enthusiasm.
Ingredients
Scale
Main Protein:
- 2 sea bass fillets
Aromatics and Seasonings:
- 1 red chili, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- Salt and pepper to taste
Cooking Ingredients:
- 2 tablespoons (30 milliliters) olive oil
- 2 cups mixed greens (such as spinach, kale, or chard)
Instructions
- Prepare the sea bass by patting the fillets dry with paper towels, ensuring the skin is moisture-free for optimal crispiness.
- Season the fillets generously with salt and freshly ground black pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat until the surface shimmers and appears slightly rippled.
- Carefully place the sea bass fillets skin-side down, allowing them to sear undisturbed for 5-6 minutes until the skin turns golden and crisp.
- Gently flip the fillets using a fish spatula and cook for an additional 3-4 minutes until the flesh becomes opaque and flakes easily.
- Transfer the cooked sea bass to a warm plate and set aside.
- In the same skillet, reduce heat to medium and add finely chopped chili, minced garlic, and grated ginger.
- Sauté the aromatic ingredients for 1-2 minutes, stirring constantly to prevent burning and release their fragrant oils.
- Add mixed greens to the skillet, tossing them quickly to coat with the spicy infused oil and cook until just wilted, approximately 2-3 minutes.
- Arrange the chili and greens mixture on serving plates and delicately place the crispy-skinned sea bass on top.
- Serve immediately to enjoy the optimal texture and temperature of the dish.
Notes
- Crispy Skin Technique: Pat the sea bass fillets completely dry with paper towels before cooking to ensure a perfectly crisp, golden skin that doesn’t stick to the pan.
- Heat Management: Use a heavy-bottomed skillet for even heat distribution and to prevent burning, which helps achieve restaurant-quality pan-frying.
- Dietary Adaptations: Swap sea bass with firm white fish like cod or halibut for similar texture if sea bass is unavailable or to reduce cost.
- Spice Control: Adjust chili quantity based on heat preference, removing seeds for milder flavor or adding extra for more kick.
- Prep Time: 3-5 minutes
- Cook Time: 11-15 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 2
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg