Sea Bass with Asian Greens

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5 from 3 votes

Sea Bass with Asian Greens great for weeknight dinners

Servings:

Author: Helen Best-Shaw

Prep Time4

Cook Time6

Total Time10

Ingredients

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

Instructions

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.

Notes

*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.

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