toodle.

Seared Sea Bass Fillet with Green Beans and Sauce Vierge

Pan-fried sea bass served with sautéed green beans and a warm, zesty herb and tomato sauce vierge.

HealthyQuickSeafoodHigh ProteinLow Carb

Estimated Nutrition

Per Serving Total
Calories 782.5 kcals 782.5 kcals
Carbohydrates 11.4 grams 11.4 grams
Fat 66.8 grams 66.8 grams
Protein 34.2 grams 34.2 grams
Cook Time
15 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Balsamic Vinegar
Fruits
1
piece
Lemon
Juice only
NutsSeeds
1
tsp
Coriander Seeds
Ground
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
1
tbsp
Dill
Fresh, chopped
1
tbsp
Coriander
Fresh leaves, chopped
OilsFats
3
tbsp
Olive Oil
For the sauce vierge
1
tbsp
Olive Oil
For the fish
1
tbsp
Olive Oil
For the beans
Seafood
1
piece
Sea Bass
Fillet
Vegetables
1
piece
Tomato
Fresh, seeds removed, chopped
85
g
Green Beans
Fine, trimmed

Steps

  • Combine oil, tomato, lemon juice, vinegar, and ground coriander in a pan and heat for 7 minutes.
  • Season the sauce with salt, pepper, dill, and fresh coriander.
  • Score the sea bass skin and season with salt and pepper.
  • Heat oil in a frying pan and pan-fry the fish for 2 minutes on each side until cooked.
  • Boil the green beans in salted water for 3 minutes and drain.
  • Fry the beans in a pan for 2 minutes until slightly coloured.
  • Place beans on a plate, top with the fish skin-side up, and spoon the sauce around it.