Pan-Fried Sea Bass with Chili & Greens

This Pan-Fried Sea Bass with Chili & Greens recipe brings together the delicate flavors of crispy sea bass fillets and a zesty mix of chili, garlic, and ginger. Served over a bed of wilted greens, it’s a light yet flavorful dish that’s perfect for a quick weeknight dinner or a special occasion. The balance of heat from the chili and freshness from the greens complements the tender fish beautifully, creating a well-rounded and satisfying meal. Plus, it’s incredibly easy to prepare, taking just 20 minutes from start to finish!

Whether you’re new to cooking seafood or a seasoned pro, this dish is approachable and packed with bold flavors. The crispy skin of the sea bass adds a delightful texture, while the garlic and ginger elevate the overall taste with their aromatic qualities. For those looking to add some extra spice, the red chili brings a mild heat that can be adjusted to your liking.

Why You’ll Love This Recipe

This Pan-Fried Sea Bass with Chili & Greens is a perfect balance of flavors and textures, with crispy fish, fragrant aromatics, and tender, flavorful greens. The recipe is quick, requiring just 20 minutes to prepare, making it ideal for busy weeknights. The fresh ingredients, including the vibrant greens and aromatic spices, create a healthy and satisfying meal. Plus, the dish is customizable—feel free to adjust the level of spice or swap the greens for your favorite variety.

Ingredients

  • Sea bass fillets
  • Olive oil
  • Red chili
  • Garlic cloves
  • Fresh ginger
  • Mixed greens (such as spinach, kale, or chard)
  • Salt and pepper

Variations

  • Spice Level: Adjust the amount of red chili to make the dish milder or spicier, depending on your preference.
  • Different Fish: If sea bass isn’t available, you can use other firm fish fillets like cod, halibut, or snapper.
  • Greens: Experiment with different greens such as arugula, mustard greens, or collard greens for varied textures and flavors.
  • Add a Sauce: For extra richness, drizzle some soy sauce or a squeeze of lemon over the fish before serving.
  • Herb Option: Add fresh herbs like cilantro or parsley to garnish for an additional layer of flavor.

How to Make the Recipe

Step 1: Heat the Olive Oil

In a large skillet, heat olive oil over medium heat.

Step 2: Cook the Sea Bass

Season the sea bass fillets with salt and pepper. Place the fillets in the skillet, skin side down, and cook for 5-6 minutes until the skin is crispy. Flip the fillets and cook for another 3-4 minutes until the fish is cooked through. Remove from the skillet and set aside.

Step 3: Sauté Aromatics

In the same skillet, add the finely chopped red chili, minced garlic, and grated ginger. Cook for 1-2 minutes, stirring frequently, until fragrant.

Step 4: Cook the Greens

Add the mixed greens to the skillet with the chili, garlic, and ginger mixture. Cook for a few minutes, stirring occasionally, until the greens have wilted.

Step 5: Serve

Serve the sea bass fillets on top of the wilted chili and greens mixture, and enjoy!

Tips for Making the Recipe

  • Crispy Skin: To get the perfect crispy skin on the sea bass, make sure the skillet is hot enough and avoid moving the fillets around too much while cooking.
  • Don’t Overcrowd the Pan: Cook the fish in batches if needed to ensure each fillet has enough space to cook properly and crisp up.
  • Season the Fish Well: Be generous with salt and pepper on the sea bass to enhance its flavor.
  • Use Fresh Ginger: Freshly grated ginger adds the best flavor to the dish. Avoid using ginger powder if possible for a more authentic taste.
  • Experiment with Greens: If you prefer a more bitter flavor, try using kale or mustard greens. For a milder taste, spinach or chard work wonderfully.

How to Serve

This dish is best served immediately after cooking, while the sea bass is crispy and the greens are tender. Serve it as a light dinner or as part of a larger spread with side dishes like roasted vegetables, quinoa, or a simple salad. For a more substantial meal, pair it with a light starch such as couscous or steamed rice.

Make Ahead and Storage

Storing Leftovers

This dish is best enjoyed fresh, but if you have leftovers, store the fish and greens separately in airtight containers. The fish can be stored in the refrigerator for up to 1-2 days. Reheat the fish in a skillet over medium heat to preserve its crispiness.

Freezing

It’s not recommended to freeze this dish, as the texture of the fish and the greens may change after thawing.

Reheating

To reheat, place the sea bass fillets in a skillet over low heat for a few minutes until warmed through. Reheat the greens in the skillet until hot, but avoid overcooking them.

FAQs

1. Can I use frozen sea bass?

Yes, you can use frozen sea bass, but make sure to thaw it properly before cooking.

2. How do I know when the sea bass is cooked?

The sea bass is cooked when it flakes easily with a fork and has an internal temperature of 145°F (63°C).

3. Can I use other types of fish?

Yes, you can substitute sea bass with other firm white fish like cod, tilapia, or snapper.

4. What kind of greens should I use?

You can use any greens you prefer, such as spinach, kale, chard, or mustard greens.

5. Can I make this dish spicier?

Yes, you can increase the amount of red chili or add a pinch of red pepper flakes to make it spicier.

6. Can I grill the sea bass instead of pan-frying?

Yes, you can grill the sea bass fillets for a smoky flavor. Just be sure to watch the cooking time closely.

7. Can I use pre-washed greens?

Yes, pre-washed greens like spinach or baby kale are a convenient option and can be added directly to the pan.

8. Can I use a different oil for frying?

Olive oil works best for this recipe, but you can substitute it with vegetable oil or avocado oil if desired.

9. Can I prepare the greens ahead of time?

Yes, you can prepare the greens ahead of time and store them in the fridge until you’re ready to cook.

10. Can I make this dish without ginger?

Yes, you can skip the ginger, though it adds a lovely aromatic flavor. You can substitute with a little bit of grated lemon zest for a citrusy touch.

Conclusion

This Pan-Fried Sea Bass with Chili & Greens is an easy, flavorful dish that combines crispy fish with aromatic spices and tender greens. It’s a healthy and satisfying meal that’s perfect for any occasion, whether you’re cooking for yourself or entertaining guests. With simple ingredients and quick preparation, it’s a great option for a weeknight dinner or a weekend treat. Enjoy the crispy skin, tender fish, and zesty chili and greens—this dish is sure to become a favorite in your recipe rotation.

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Pan-Fried Sea Bass with Chili & Greens


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  • Author: Lina Judi
  • Total Time: 20 minutes
  • Yield: 2 servings 1x

Description

 

This pan-fried sea bass with a spicy kick of chili and the freshness of greens is a quick and healthy dish. The crispy skin of the sea bass complements the aromatic ginger and garlic, making this a deliciously balanced meal.


Ingredients

Scale
  • 2 sea bass fillets
  • 2 tbsp olive oil
  • 1 red chili, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp ginger, grated
  • 2 cups mixed greens (such as spinach, kale, or chard)
  • Salt and pepper to taste

Instructions

  • Cook the Sea Bass: Heat olive oil in a large skillet over medium heat. Season the sea bass fillets with salt and pepper. Place them in the skillet skin side down. Cook for 5-6 minutes, until the skin is crispy. Flip the fillets and cook for an additional 3-4 minutes. Remove the sea bass from the skillet and set aside.
  • Prepare the Chili & Greens: In the same skillet, add the chopped chili, minced garlic, and grated ginger. Cook for 1-2 minutes until fragrant.
  • Wilt the Greens: Add the mixed greens to the skillet and cook until they are wilted, about 2-3 minutes.
  • Serve: Place the sea bass fillets on top of the bed of chili and greens mixture and serve immediately.

Notes

  • You can use any type of mixed greens based on your preference or what’s in season.
  • For a spicier dish, add more chili or a pinch of chili flakes.
  • Serve with a side of rice or potatoes for a fuller meal.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes

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