Pan-Seared Sea Bass with Lemon-Herb Sauce

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

Pan-Seared Sea Bass with Lemon-Herb Sauce

YOUR SOLIN GENERATED RECIPE

Pan-Seared Sea Bass with Lemon-Herb Sauce

Pan-seared sea bass fillets with a perfectly crisp skin, finished with a zesty lemon-herb sauce and served alongside fluffy quinoa and vibrant snap peas.

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NUTRITION

534kcal
Protein
45.8g
Fat
23.9g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Sea bass fillet

1 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 cup Snap peas

1 tbsp Lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

1 tsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

  • 1

    Pat the sea bass fillet completely dry with paper towels to ensure a crisp sear, then season both sides with sea salt and black pepper.

  • 2

    Heat half of the extra virgin olive oil in a stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.

  • 3

    Place the sea bass in the pan skin-side down and press gently with a spatula for 30 seconds to prevent curling.

  • 4

    Sear the fish for 4-5 minutes until the skin is golden and crisp, then flip carefully and cook for another 2-3 minutes until opaque.

  • 5

    While the fish cooks, steam the snap peas for 3 minutes until they are vibrant green and tender-crisp.

  • 6

    In a small bowl, whisk together the remaining olive oil, lemon juice, lemon zest, minced garlic, chopped parsley, and chopped dill to create the sauce.

  • 7

    Arrange the fluffy cooked quinoa on a plate, top with the snap peas and the seared sea bass, then drizzle the lemon-herb sauce over the top and serve immediately.

Pan-Seared Sea Bass with Lemon-Herb Sauce

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

Pan-Seared Sea Bass with Lemon-Herb Sauce

YOUR SOLIN GENERATED RECIPE

Pan-Seared Sea Bass with Lemon-Herb Sauce

Pan-seared sea bass fillets with a perfectly crisp skin, finished with a zesty lemon-herb sauce and served alongside fluffy quinoa and vibrant snap peas.

NUTRITION

534kcal
Protein
45.8g
Fat
23.9g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Sea bass fillet

1 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 cup Snap peas

1 tbsp Lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

1 tsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

  • 1

    Pat the sea bass fillet completely dry with paper towels to ensure a crisp sear, then season both sides with sea salt and black pepper.

  • 2

    Heat half of the extra virgin olive oil in a stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.

  • 3

    Place the sea bass in the pan skin-side down and press gently with a spatula for 30 seconds to prevent curling.

  • 4

    Sear the fish for 4-5 minutes until the skin is golden and crisp, then flip carefully and cook for another 2-3 minutes until opaque.

  • 5

    While the fish cooks, steam the snap peas for 3 minutes until they are vibrant green and tender-crisp.

  • 6

    In a small bowl, whisk together the remaining olive oil, lemon juice, lemon zest, minced garlic, chopped parsley, and chopped dill to create the sauce.

  • 7

    Arrange the fluffy cooked quinoa on a plate, top with the snap peas and the seared sea bass, then drizzle the lemon-herb sauce over the top and serve immediately.