Description
This Pan-Fried Sea Bass with Chili & Greens recipe delivers a quick and flavorful meal perfect for seafood lovers. Crispy skin sea bass fillets are cooked to perfection and served on a bed of spicy chili, garlic, ginger, and wilted mixed greens, combining vibrant flavors with a healthy dose of greens in just 20 minutes.
Ingredients
Scale
Sea Bass
- 2 sea bass fillets
- 2 tbsp olive oil
- Salt and pepper to taste
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 until shimmering.
- Cook the sea bass: Season the sea bass fillets with salt and pepper. Place them skin side down in the hot skillet and cook undisturbed for 5-6 minutes until the skin is crispy and golden brown. Flip the fillets and cook for another 3-4 minutes until the fish is cooked through.
- Set aside the fish: Remove the cooked sea bass from the skillet and set aside on a plate to keep warm.
- Prepare the chili & aromatics: In the same skillet, add the finely chopped red chili, minced garlic, and grated ginger. Sauté for 1-2 minutes until fragrant and slightly softened, being careful not to burn the garlic.
- Wilt the greens: Add the mixed greens to the skillet with the aromatics and cook, stirring occasionally, until the greens have wilted and are tender, about 2-3 minutes.
- Serve: Plate the chili and greens mixture as a bed, then carefully place the pan-fried sea bass fillets on top. Enjoy immediately.
Notes
- Make sure the skillet is hot before adding the fish to achieve crispy skin.
- Adjust the amount of chili depending on your preferred spice level.
- You can substitute mixed greens with just spinach or kale if preferred.
- Serve with steamed rice or your favorite grain for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: International
