Lavraki Recipe
Pan Seared Fillet of Mediterranean Sea Bass, served over Rice and Grilled Asparagus
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Preparing the Rice
In a medium saucepan, bring the vegetable broth or water to a boil. Add the rice, reduce the heat to low, and cover. Cook for about 15-20 minutes or until the rice is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for a few minutes.
- 2
Grilling the Asparagus
While the rice is cooking, preheat a grill or grill pan over medium heat. Toss the asparagus with 1 tablespoon of olive oil, salt, and pepper. Grill for about 5-7 minutes, turning occasionally, until tender and lightly charred.
- 3
Cooking the Sea Bass
Season the sea bass fillets with salt and black pepper. In a large skillet, heat the remaining olive oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Place the sea bass fillets skin-side down in the skillet and cook for about 4-5 minutes until the skin is crispy. Carefully flip the fillets and cook for another 3-4 minutes or until the fish flakes easily with a fork. Drizzle with lemon juice before serving.
- 4
Serving
To serve, place a generous scoop of rice on each plate, top with a seared sea bass fillet, and arrange grilled asparagus on the side. Drizzle with any remaining pan juices if desired.
