Roast Sea Bass with Spring Vegetables and Sauce Vierge

Pan-seared sea bass finished in the oven, served over sautéed onions, sugar snap peas, and fluffy basmati rice.

Healthy Quick Seafood Main Course Dairy Free Gluten Free Sea Bass

Estimated Nutrition

Calories

645.5

kcal / serving

645.5 kcal total

Carbs

69.4g

per serving

69.4 g total

Fat

24.8g

per serving

24.8 g total

Protein

36.2g

per serving

36.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

0.5

piece

Lemon

juice only

piece

Lemon

wedges for garnish

GrainsCereals

200

Basmati Rice

pre-cooked weight

NutsSeeds

pinch

Salt

pinch

Black Pepper

freshly ground

OilsFats

Olive Oil

for drizzling

Olive Oil

a dash

Seafood

piece

Sea Bass

fillet, skin scored

Vegetables

0.5

piece

Onion

finely sliced

150

Sugar Snap Peas

Method

Preheat your oven to 200°C.

Drizzle the fish with olive oil and season with salt and pepper.

Fry the fish skin-side down in a hot pan for 3 minutes, then flip for 2 minutes.

Bake the fish in the oven for 5 minutes until cooked through.

Remove the fish from the pan and set it aside.

Sauté the sliced onion in olive oil until softened.

Add sugar snaps, lemon juice, and cooked rice to the pan to warm through.

Serve the fish on top of the rice and garnish with lemon wedges.