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Sea Bass on Asian Greens
5 from 3 votes

Sea Bass with Asian Greens

Sea Bass with Asian Greens great for weeknight dinners
Servings: 2
Prep Time4 mins
Cook Time6 mins
Total Time10 mins


  • 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
  • 1 tsp 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.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Serving: 2servings | Calories: 502kcal | Carbohydrates: 5g | Protein: 28g | Fat: 40g | Saturated Fat: 10g | Cholesterol: 146mg | Sodium: 225mg | Potassium: 608mg | Vitamin A: 2390IU | Vitamin C: 30.7mg | Calcium: 54mg | Iron: 2.6mg