Pan-Fried Mediterranean Sea Bass and Spring Vegetables
1
- Prep Time15 mins
- Total Time25 mins
- Makes4 servings
(Recipes by Eshun Mott. Produced by Aimee Nishitoba. Photos by Erik Putz. Food Styling by Sage Dakota. Prop Styling by Nicole Billark.)
A quick, whole-fish dinner for a weeknight meal is faster thank you think.
Ingredients
4 skin-on Mediterranean sea bass fillets, (about 500 g)
1/2 tsp salt, divided
1/3 cup finely chopped parsley leaves
1 garlic clove, minced
1 anchovy fillet, minced
4 tbsp olive oil, divided
1 tbsp white wine vinegar
250 g carrots, peeled and cut in 2-in. lengths
10 medium radishes, halved or quartered
200 g sugar snap peas, trimmed
1 tbsp unsalted butter
Instructions
Pat fish dry with paper towels and remove any pin bones that remain; slash skin in a few places. Sprinkle with 1/4 tsp salt. Season with pepper. Set aside.
Combine parsley with garlic, anchovy, 3 tbsp oil and vinegar in a small bowl. Season with pepper. Set aside.
Heat a large frying pan over medium- high. Add remaining 1 tbsp oil, then carrots. Cook, stirring often, until carrots just begin to brown, about 1 min. Add radishes. Cook, stirring, for 2 min. Add peas and remaining 1/4 tsp salt. Cook, stirring, until bright green, about 1 min. Season with pepper. Transfer vegetables to a large bowl.
Melt butter in same pan and swirl to coat bottom. Add fish, skin-side down. Cook until skin is browned and crisp, about 2 min. (Press down on fillets with a spatula if edges start to curl up.) Flip fish and cook until bottom is light golden and fish begins to flake when you press down on the centre of the fillet, about 2 min more. (Thicker fillets may take longer to cook.)
Serve fish with vegetables and spoon parsley mixture overtop.
Kitchen tip
You can also use sea bream or another similar white fish for this recipe.
Nutrition (per serving)
Calories 320, Protein 26g, Carbohydrates 10g, Fat 19g, Fibre 3g, Sodium 430mg.
Find more quick weeknight dinners.
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