Crispy Skin Sea Bass with Sautéed Spinach
Method
Pat the sea bass fillets dry with kitchen paper to help achieve a crispy skin. Season with salt and freshly ground black pepper on both sides.
Heat 1 tbsp extra virgin olive oil in a large frying pan over a medium-high heat.
Place the sea bass skin-side down in the hot frying pan and cook for 5–6 minutes without moving, until the skin becomes golden and crispy.
Carefully flip the fillets and cook for an additional 3 minutes on the other side until the fish is opaque and flakes easily with a fork. Remove from the frying pan and set aside.
In the same frying pan, reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant, making sure not to burn it.
Add the spinach to the frying pan, stirring constantly, and cook for 2–3 minutes until wilted. Season with salt and freshly ground black pepper to taste.
Plate the crispy-skinned sea bass over a bed of the sautéed spinach. For extra brightness, serve with lemon wedges on the side for drizzling.
This Crispy Skin Sea Bass with Sautéed Spinach offers a perfect blend of textures and flavors. The sea bass is cooked to perfection with a golden, crispy skin, while the garlicky spinach provides a tender, nutrient-packed side. The dish is rich in protein and healthy fats, making it a delicious and anti-inflammatory meal ideal for a quick yet elegant dinner. Steamed Salmon with Ginger
Nutrition Facts
Per serving
