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🍽️ Crispy Pan-Fried Sea Bass with Fresh Vegetable Salad

404 kcal · 40 min · 4 servings

Crispy Pan-Fried Sea Bass with Fresh Vegetable Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Pour the olive oil into a shallow dish.
  2. 2. Place the dish with the oil in the freezer for 1 to 2 days.
  3. 3. Heat a pan without adding extra fat.
  4. 4. Toast the pine nuts in the pan until golden yellow.
  5. 5. Remove the toasted pine nuts from the pan and set them aside.
  6. 6. Peel the carrot and the celery.
  7. 7. Cut the carrot and celery into fine sticks.
  8. 8. Wash the tomatoes thoroughly.
  9. 9. Cut the tomatoes into quarters.
  10. 10. Wash the arugula.
  11. 11. Spin the arugula dry.
  12. 12. Tear the arugula leaves into smaller pieces.
  13. 13. Add the pine nuts, carrots, celery, tomatoes, and arugula to a large bowl.
  14. 14. Season the vegetable mixture with a little salt.
  15. 15. Season the vegetable mixture with a little pepper.
  16. 16. Add 1 to 2 tablespoons of lemon juice to the vegetable mixture.
  17. 17. Mix all ingredients for the salad well.
  18. 18. Rinse the sea bass briefly under running water.
  19. 19. Pat the fish dry with a kitchen towel.
  20. 20. Season the fish with salt.
  21. 21. Season the fish with pepper.
  22. 22. Drizzle the fish with the remaining lemon juice.
  23. 23. Heat the butter in a non-stick pan.
  24. 24. Place the fish in the hot pan with the skin side down.
  25. 25. Fry the fish for approx. 2 minutes on the skin side.
  26. 26. Turn the fish carefully.
  27. 27. Finish cooking the fish for another approx. 2 minutes.
  28. 28. Divide the vegetable salad among several plates.
  29. 29. Place the cooked sea bass on top of the salad.
  30. 30. Sprinkle the fish with lemon salt.
  31. 31. Take the frozen olive oil out of the freezer.
  32. 32. Add 1 teaspoon of the frozen oil as a side.
  33. 33. Serve the dish immediately.

Nutrition per serving