I firmly believe that if you eat a wide variety of food, which has not been mucked about with, and you heap the fruit and vegetables onto your plate, then you cannot really go far wrong with your diet?
Bit by bit for various reasons we are eating less and less animal products (this is discussion for another post) but fish is a weekly treat. I make sure that the fish we eat is sustainable, preferably approved by the Marine Stewardship Council, for a guilt free and delicious meal.
In this easy sea bass dish, I simply fried the bass and served it on a bed of wilted greens which I had tossed in some olive oil infused with Asian spices. Speedy, delicious and deceptively simple. To make preparation even quicker you can make the infused oil the evening before. I would serve this for a weekday supper, or visit the Chinese supermarket for a selection of Asian green veggies, and serve with some steamed jasmine rice and some top quality soy sauce for a slightly grander meal. Adjust spices and seasonings in the olive oil to your taste.
Like this recipe I am aiming for super speedy blog posts, so here we go.
Sea Bass with Asian Greens great for weeknight dinners
- 2 cloves garlic - smashed
- Handful coriander - including the stalks*
- 2 dried chillies
- 2 star anise
- Few strips of lemon zest
- Slice or two of fresh ginger
- Pinch cumin
- 1/4 cup (60 ml) light olive oil
- Knob of butter
- 2 fillets of sea bass - mine were from the Saucy Fish company
- Large pile assorted greens - cabbage broccoli, pak choi, spring onions.
- Salt and Pepper to taste
Place garlic, herbs and spices into a small pan and cover with the oil and gently heat. From time to time give the solid ingredients a good bash with a wooden spoon to extract as much flavour as possible. Once infused strain and set to one side.
Meanwhile shred your greens, place in a colander and pour a kettle of boiling water over them to wilt them.
Melt the butter and a tiny glug of oil together in a frying pan on a medium heat. Once hot fry the sea bass skin side down for 3 minute, flip and fry for another 2 or 3 minutes.
Once the sea bass goes in the pan heat the remainder of the infused oil in a wok and add the greens. Toss together for a few minutes.
Serve the fish on top of the greens. Garnish with a slice of lemon and some shredded spring onion.
*I often free stalks when using the leaves for something else.
Many thanks to Fish is the Dish and the Saucy Fish company for my Sea Bass. Here is another fuss free fish recipe – Baked cod with antipasti.