Pan-Fried Sea Bass Recipe

Name: Pan-Fried Sea Bass
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sea bass fillets; 150 g kale; 15 ml coconut oil; 1 tablespoon lemon juice; 3 tomatoes; 1 tablespoon basil; 2 teaspoons flax seeds; 1 cauliflower; 2 garlic cloves; 1 teaspoon nutmeg; 100 ml coconut milk; 1 tablespoon Greek yogurt; 1 teaspoon pepper

Servings: persons

2 sea bass fillets
150 g kale
15 ml coconut oil
1 tablespoon lemon juice
3 tomatoes
1 tablespoon basil
2 teaspoons flax seeds
1 cauliflower
2 garlic cloves
1 teaspoon nutmeg
100 ml coconut milk
1 tablespoon Greek yogurt
1 teaspoon pepper

1
Start by making the cauliflower mash.
2
Place the tomatoes in a pan of boiling water and leave for 1 minute (until the skin starts to peel off), then remove the skins. Chop the tomatoes in half and de-seed, then chop into small chunks. Also take the skin and chop this into small strips too.
3
Wilt the kale in a frying pan for 1-2 mins with the linseed (flaxseed).
4
Gently fry the sea bass fillets for approximately 2 mins on each side (until cooked and turning golden), then place on top of the kale.
5
Mix together the lemon juice, coconut oil, shredded basil and chopped tomatoes/tomato skins, then place on top of the sea bass filets.
6
Plate up and serve with the cauliflower mash!

179

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 sea bass fillets, 150 g kale, 15 ml coconut oil, 1 tablespoon lemon juice, and more.

Yes, Pan-Fried Sea Bass falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Fried Sea Bass

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