Name: Pan-Fried Sea Bass with Chili & Greens Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 2 sea bass fillets; Salt and pepper to taste; 2 tbsp olive oil; 1 red chili, finely chopped; 2 garlic cloves, minced; 1 tsp ginger, grated; 2 cups mixed greens (such as spinach, kale, or chard)

Description

A flavorful and healthy dish featuring pan-fried sea bass with a spicy chili and aromatic garlic-ginger mixed greens. This quick and easy recipe highlights crispy sea bass skin paired with vibrant sautéed greens, perfect for a light yet satisfying meal.

Ingredients

Scale

Fish

2 sea bass fillets
Salt and pepper to taste

For Cooking

2 tbsp olive oil
1 red chili, finely chopped
2 garlic cloves, minced
1 tsp ginger, grated
2 cups mixed greens (such as spinach, kale, or chard)

Cook Mode Prevent your screen from going dark

Instructions

Heat the oil: Heat the 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. Cook for 5-6 minutes until the skin becomes crispy and golden brown. Carefully flip the fillets and cook for an additional 3-4 minutes until the fish is cooked through and opaque.
Set aside: Remove the cooked sea bass from the skillet and set aside on a plate to rest.
Prepare the chili and aromatics: In the same skillet with the remaining oil and juices, add the finely chopped red chili, minced garlic, and grated ginger. Sauté for 1-2 minutes until fragrant, stirring frequently to avoid burning.
Wilt the greens: Add the mixed greens to the skillet and cook, stirring occasionally, until the greens have wilted down and absorbed the flavors, about 2-3 minutes.
Serve: Plate the wilted chili and greens mixture on serving plates, then top each with a crispy sea bass fillet. Serve immediately while hot.

Notes

For extra crispiness, ensure the skillet and oil are hot before adding the sea bass, and avoid moving the fillets too soon.
You can substitute sea bass with other firm white fish like cod or snapper if desired.
Adjust the amount of red chili to your preferred spice level or omit if you prefer a milder dish.
The mixed greens can be any combination of spinach, kale, chard, or similar leafy greens depending on availability and preference.
Serve with steamed rice or crusty bread to complete the meal.