Description
This Pan-Fried Sea Bass with Chili & Greens is a quick and flavorful dish featuring crispy-skinned sea bass fillets cooked in olive oil and served atop a spicy, garlicky bed of wilted mixed greens. Perfect for a healthy, vibrant meal ready in just 20 minutes.
Ingredients
Scale
Fish
- 2 sea bass fillets
Seasoning and Cooking
- 2 tbsp olive oil
- 1 red chili, finely chopped
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- Salt and pepper to taste
Greens
- 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 for cooking the sea bass.
- Cook the sea bass: Season the sea bass fillets with salt and pepper, then place them skin side down in the skillet. Cook for 5-6 minutes until the skin is crispy, then flip and cook the other side for 3-4 minutes until cooked through.
- Remove the fish: Take the sea bass fillets out of the skillet and set them aside while you prepare the greens.
- Sauté aromatics: In the same skillet, add the chopped red chili, minced garlic, and grated ginger. Cook for 1-2 minutes until fragrant to infuse the oil with flavor.
- Cook the greens: Add the mixed greens to the skillet, cooking just until they wilt, absorbing the spicy, garlicky flavors.
- Serve: Plate the sea bass fillets on a bed of the chili and greens mixture for a vibrant, tasty finish.
Notes
- Use fresh sea bass fillets for the best flavor and texture.
- Adjust the amount of chili to control the heat level according to your preference.
- Ensure the skillet is hot before adding the fish to get a crispy skin.
- You can substitute mixed greens with your favorite leafy vegetables like bok choy or arugula.
- Serve immediately for the best taste and texture.
