Name: Pan-Seared Chilean Seabass with Swiss Chard
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Chilean Seabass; 1 tsp Extra virgin olive oil; 2 cup Swiss chard; 2 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Lemon juice; 0.25 tsp Red pepper flakes

Pan-Seared Chilean Seabass with 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 Swiss Chard

Buttery Chilean seabass pan-seared until golden and served over a bed of garlicky sautéed Swiss chard with a bright squeeze of lemon.

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NUTRITION

Protein

42.7g

Fat

20.7g

Carbs

7.5g

SERVINGS

1 serving

INGREDIENTS

8 oz Chilean Seabass

1 tsp Extra virgin olive oil

2 cup Swiss chard

2 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

0.25 tsp Red pepper flakes

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PREPARATION

1
Pat the seabass dry with paper towels and season both sides with sea salt and black pepper.
2
Heat olive oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
3
Place the fish in the pan and sear for 5 minutes until a golden-brown crust forms.
4
Carefully flip the fish and cook for another 4 minutes until opaque and flaky, then remove from pan and set aside.
5
In the same pan, add minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
6
Toss in the chopped Swiss chard and sauté for 3 minutes until wilted but still vibrant green.
7
Stir in the lemon juice and remove from heat.
8
Plate the Swiss chard and top with the pan-seared seabass.