Crispy Skin Pan-Seared Sea Bass with Lemon Herb Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Skin Pan-Seared Sea Bass with Lemon Herb Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Skin Pan-Seared Sea Bass with Lemon Herb Roasted Vegetables

Savor this beautifully balanced dish featuring succulent sea bass with irresistibly crispy skin, perfectly paired with a medley of lemon herb roasted vegetables. The bright citrus notes combined with a mix of tender zucchini, red bell pepper, and cherry tomatoes create an elegant plate that's both nutritious and delicious.

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NUTRITION

433kcal
Protein
38.5g
Fat
19.6g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Sea Bass Fillet

1 medium Zucchini

1 medium Red Bell Pepper

100 g Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for the vegetables.

  • 2

    Pat the sea bass fillet dry with paper towels, and season both sides with salt and pepper.

  • 3

    For the roasted vegetables, chop the zucchini and red bell pepper into bite-sized pieces and halve the cherry tomatoes.

  • 4

    In a bowl, toss the vegetables with olive oil, lemon juice, mixed fresh herbs, salt, and pepper.

  • 5

    Spread the vegetables in a single layer on a baking sheet and roast in the preheated oven for about 15-18 minutes until tender and slightly caramelized.

  • 6

    While the vegetables roast, heat a non-stick skillet over medium-high heat. Place the sea bass fillet skin-side down in the hot, dry skillet. Press gently to ensure full contact with the pan.

  • 7

    Cook the sea bass for about 4-5 minutes until the skin is crispy and golden. Flip the fillet and cook for an additional 2-3 minutes on the flesh side, or until just cooked through.

  • 8

    Plate the sea bass alongside the roasted vegetables and drizzle any remaining pan juices over the fish for added flavor.

Crispy Skin Pan-Seared Sea Bass with Lemon Herb Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Skin Pan-Seared Sea Bass with Lemon Herb Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Skin Pan-Seared Sea Bass with Lemon Herb Roasted Vegetables

Savor this beautifully balanced dish featuring succulent sea bass with irresistibly crispy skin, perfectly paired with a medley of lemon herb roasted vegetables. The bright citrus notes combined with a mix of tender zucchini, red bell pepper, and cherry tomatoes create an elegant plate that's both nutritious and delicious.

NUTRITION

433kcal
Protein
38.5g
Fat
19.6g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Sea Bass Fillet

1 medium Zucchini

1 medium Red Bell Pepper

100 g Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for the vegetables.

  • 2

    Pat the sea bass fillet dry with paper towels, and season both sides with salt and pepper.

  • 3

    For the roasted vegetables, chop the zucchini and red bell pepper into bite-sized pieces and halve the cherry tomatoes.

  • 4

    In a bowl, toss the vegetables with olive oil, lemon juice, mixed fresh herbs, salt, and pepper.

  • 5

    Spread the vegetables in a single layer on a baking sheet and roast in the preheated oven for about 15-18 minutes until tender and slightly caramelized.

  • 6

    While the vegetables roast, heat a non-stick skillet over medium-high heat. Place the sea bass fillet skin-side down in the hot, dry skillet. Press gently to ensure full contact with the pan.

  • 7

    Cook the sea bass for about 4-5 minutes until the skin is crispy and golden. Flip the fillet and cook for an additional 2-3 minutes on the flesh side, or until just cooked through.

  • 8

    Plate the sea bass alongside the roasted vegetables and drizzle any remaining pan juices over the fish for added flavor.