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.

Healthy Quick Seafood High Protein Low Carb

Estimated Nutrition

Calories

782.5

kcal / serving

782.5 kcal total

Carbs

11.4g

per serving

11.4 g total

Fat

66.8g

per serving

66.8 g total

Protein

34.2g

per serving

34.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Balsamic Vinegar

Fruits

piece

Lemon

Juice only

NutsSeeds

tsp

Coriander Seed

Ground

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

tbsp

Dill

Fresh, chopped

tbsp

Coriander

Fresh leaves, chopped

OilsFats

tbsp

Olive Oil

For the sauce vierge

tbsp

Olive Oil

For the fish

tbsp

Olive Oil

For the beans

Seafood

piece

Sea Bass

Fillet

Vegetables

piece

Tomato

Fresh, seeds removed, chopped

Green Bean

Fine, trimmed

Method

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.

Season the sauce with salt, pepper, dill, and fresh coriander.

Combine oil, tomato, lemon juice, vinegar, and ground coriander in a pan and heat for 7 minutes.