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🍽️ Pan-seared Sea Bass with Fresh Parsley Dip and Colorful Peppers

485 kcal · 30 min · 4 servings

Ingredients

• 4 pieces Sea bass fillet (approx. 160 g each)
• Lemons (juice)
• Salt
• Pepper (from the mill)
• 1 pinch Saffron threads
• 6 tbsp Olive oil
• 1 Red bell pepper
• Black, pitted olives
• 2 tbsp Chopped parsley
• 2 tbsp White wine vinegar

Instructions

1. 1. Rinse the fish fillets under cold water.
2. 2. Pat the fillets completely dry with a kitchen towel.
3. 3. Season the fish generously with salt and pepper on both sides.
4. 4. Put the vinegar, parsley, and 4 tablespoons of oil into a blender.
5. 5. Blend the mixture into a smooth, green sauce.
6. 6. Finally, adjust the sauce seasoning with salt and pepper.
7. 7. Wash the peppers under running water.
8. 8. Cut the peppers in half lengthwise.
9. 9. Remove the seeds and all white inner membranes completely.
10. 10. Cut the pepper flesh into even, diamond-shaped pieces.
11. 11. Halve the olives to match the number of pepper diamond pieces you have.
12. 12. Heat the remaining oil in a frying pan.
13. 13. Place the fish fillets into the hot pan.
14. 14. Fry the fillets on the first side for about 2 to 3 minutes until well-browned.
15. 15. Turn the fillets and fry them on the other side for another 2 to 3 minutes.
16. 16. Remove the cooked fillets from the pan.
17. 17. Place the sea bass fillets onto the serving plates.
18. 18. Drizzle a small spoonful of saffron over the fish.
19. 19. Place one pepper diamond on the plate.
20. 20. Place a halved olive decoratively next to the pepper.
21. 21. Add a dollop of the green parsley sauce.
22. 22. Decorate the dish to your liking with paper-thin, fried vegetable slices.

Nutrition per serving

• kcal: 485
• Protein: 43 g · Fett/Fat: 29 g · Carbs: 7 g