Pan-Fried Sea Bass with Asian style salad

If you’re looking to elevate your weeknight dinners with something fresh, vibrant, and full of flavour, this sea bass dish paired with a zingy Asian-style cabbage and carrot salad is just what you need!

The delicate, flaky sea bass is seared to perfection, while the crisp cabbage and carrot salad provides a refreshing contrast. Tossed in a tangy, slightly sweet dressing, this salad not only complements the fish but also adds a delightful crunch.

Packed with protein and vitamins, this is a light yet satisfying meal that brings maximum taste for minimal effort!

Sea Bass & Asian Salad Ingredients

2 sea bass fillets

¼ white cabbage, shredded

1 medium carrot, peeled then grated

½ small red onion, finely sliced

100g cucumber, finely sliced

10g fresh coriander, shredded

1 tbsp olive oil

1 tbsp lime juice

½ tbsp fish sauce

½ tbsp honey

½ tsp chilli flakes

Salt and pepper

Method

Combine the cabbage, carrot, onion, cucumber and coriander in a bowl.

Mix together ½ tbsp olive oil with the lime juice, fish sauce, honey and chilli flakes and drizzle over the vegetables. Chill in the fridge.

Season the sea bass fillets with salt and pepper.

Heat ½ tbsp oil in a frying pan over a medium-high heat. Add the sea bass and fry, skin side down for about 3 minutes; then turn and fry for another minute or until cooked through.

Serve immediately with the chilled salad.

Nutrition

Serves 2

Per serving: 290 kcal, 13g fat, 23g carbs; 25g protein.