Prep 35 mins
Cook 12 mins
Adapted from a recipe found in Mens Health. Great served with spicy sweet potato fries. I substituted halibut for the sea bass with good results.
- 1 lemon
- 2 garlic cloves, crushed
- 1⁄2 teaspoon red pepper flakes
- 24 ounces sea bass fillets
- 1⁄2 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- Squeeze the lemon juice into a zip-tip plastic bag large enough to fit the fillets. Add the garlic and red pepper flakes, give the bag a shake, and add the fish. Refrigerate the bag for 30 minutes.
- Salt and pepper the fillets. heat the oil in a large nonstick skillet over medium heat. Add the fillets, flesh side down, and cook them for 6 minutes. Flip them and cook them another 6 minutes.