Pan-Fried Sea Bass
Pan frying is such an easy and delicious way of cooking sea bass and it only takes 5 minutes to make too. We’ve served this recipe with our tasty and nutritious cauliflower mash, but if you wanted to try other alternatives you could give any of the following a go: Sweet Potato Mash http://www.mynutricounter.com/recipe-sweet-potato-mash/ Sweet Potato & Cauliflower Mash http://www.mynutricounter.com/recipe-sweet-potato-cauliflower-mash/ Broccoli Rice http://www.mynutricounter.com/recipe-simple-broccoli-rice/ Cauliflower Rice http://www.mynutricounter.com/recipe-cauliflower-rice/ Turmeric Cauliflower Rice http://www.mynutricounter.com/recipe-turmeric-cauliflower-rice-with-pistachios/ This recipe makes a great healthy main and is super nutritious too – you can’t go wrong!
INGREDIENTS
Nutrition- 150g/ 5 . 5oz kale
- 15ml/ 0 . 5 fl.ozs. coconut oil
- 1tablespoon lemon juice
- 3
- 1tablespoon shredded basil
- 2teaspoons flax seeds
For the cauliflower mash
- 1teaspoon nutmeg
- 100ml/ 3 . 5 fl.ozs. coconut milk
- 1tablespoon Greek yogurt
- 1pinch pepper
DIRECTIONS
- Start by making the cauliflower mash http://www.mynutricounter.com/recipe-pan-fried-sea-bass/.
- 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.
- Wilt the kale in a frying pan for 1-2 mins with the linseed (flaxseed).
- 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.
- Mix together the lemon juice, coconut oil, shredded basil and chopped tomatoes/tomato skins, then place on top of the sea bass filets.
- Plate up and serve with the cauliflower mash!
- Original recipe found here: http://www.mynutricounter.com/recipe-pan-fried-sea-bass/.