Name: Pan-Seared Chilean Seabass with Sautéed Swiss Chard
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Chilean seabass fillet; 1.5 tsp Extra virgin olive oil; 2 cup Swiss chard; 1 clove Garlic; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Lemon zest; 1 tbsp Lemon juice

Pan-Seared Chilean Seabass with Sautéed Swiss Chard

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chilean Seabass with Sautéed Swiss Chard

Buttery Chilean seabass pan-seared until the skin is crisp and golden, served over a bed of tender Swiss chard sautéed with aromatic garlic and bright lemon.

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NUTRITION

Protein

37.4g

Fat

35.0g

Carbs

5.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Chilean seabass fillet

1.5 tsp Extra virgin olive oil

2 cup Swiss chard

1 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Lemon zest

1 tbsp Lemon juice

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PREPARATION

1
Pat the Chilean seabass fillet completely dry with a paper towel and season both sides with the sea salt and black pepper.
2
Heat 1 teaspoon of extra virgin olive oil in a cast-iron or stainless steel skillet over medium-high heat until the oil is shimmering.
3
Place the seabass in the skillet skin-side down and sear for 5 minutes without moving it to create a deeply caramelized, crispy crust.
4
Carefully flip the fillet and cook for another 3 to 4 minutes until the fish is opaque throughout and flakes easily with a fork.
5
Transfer the fish to a warm plate to rest; add the remaining 0.5 teaspoon of olive oil and the minced garlic to the same skillet.
6
Add the chopped Swiss chard to the pan and sauté for 2 minutes until the leaves are wilted and the stems are just tender.
7
Stir the lemon zest and lemon juice into the greens, then serve the seabass immediately on top of the sautéed chard.