Description
A quick and flavorful pan-fried sea bass recipe featuring crispy skin, aromatic chili, garlic, and ginger, served on a bed of wilted mixed greens. Perfect for a healthy and satisfying dinner 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 to prepare for cooking the sea bass.
- Cook the sea bass: Season the sea bass fillets with salt and pepper. Place them skin side down in the hot skillet. Cook for 5-6 minutes until the skin is crispy and golden brown, then carefully flip and cook the other side for an additional 3-4 minutes until the fish is cooked through.
- Set aside the fish: Remove the cooked sea bass fillets from the skillet and set them aside on a plate.
- Prepare the chili & aromatics: In the same skillet, add the finely chopped red chili, minced garlic, and grated ginger. Cook for 1-2 minutes over medium heat, stirring frequently, until fragrant and slightly softened.
- Wilt the greens: Add the mixed greens to the skillet with the chili mixture. Cook, stirring occasionally, until the greens are wilted and tender, about 2-3 minutes.
- Serve: Place the wilted chili and greens mixture on serving plates and top with the crispy sea bass fillets. Serve immediately for best texture and flavor.
Notes
- Ensure the skillet and oil are hot before adding the fish to achieve crispy skin.
- Adjust the amount of chili according to your preferred spice level.
- Mixed greens can be substituted with your favorite leafy vegetables.
- Serve with a side of rice or crusty bread for a complete meal.
- Be careful not to overcook the sea bass to keep it moist and tender.
