One Pan Sea Bass


This one pan dish has become one of my recent favourites. It is so quick to make, minimal clean up and you can easily swap out veggies to make room for creativity and explore new and exciting flavours. Hope you like it as much as I do!

Ingredients: (for 2 servings)




  • 2-4 Sea bass fillets (depending on if you are eating 1 or 2 filets each. You can also swap out for sole or any thinner & boneless white fish)


  • about 1 tablespoons cooking olive oil

  • 3 handfuls of baby spinach

  • 1 cup cherry tomatoes, cut in half

  • 1/2 cup kalamata olives, cut in half (I’ve swapped olives out for about 1/4 cup of capers for that great salty flavour!)

  • 2 shallot or sweet onion, cut in half

  • Salt, pepper & ground cumin to coat the fish before cooking

  • 1 lime, sliced also some lime zest

  • Freshly chopped scotch bonnet chilli

  • Freshly chopped tarragon, few stalks



Directions:


  1. Pre-chop all veggies and set aside. Rub the fish in seasoning and add olive oil to a large sauté pan on medium to high heat

  2. When the olive oil is hot, add the onion. Press them down and cook until onion is slightly soft and lightly browned

  3. Add the tomatoes, and olives and sauté until softened

  4. Add the fish, face down in the middle of the pan. Now sprinkle chopped tarragon chilli and lime zest

  5. When the fish is nicely browned, flip over (about 3 minutes). You will notice the fish shrinks in size. Sauté for another minute and remove fish from the pan to avoid over cooking. Optional to gently remove the skin using a knife or leave on.

  6. Finally add spinach and allow half a minute for them to wilt down as the pan is very hot by now.

  7. Pour the rest of the veggies on top or next to the fish on the plate finish with some lime juice and serve!




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