Pan Seared Seabass Recipe
mashed potatoes, sautéed spinach, tomato, basil, white wine sauce
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Ingredients
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Seabass
Mashed Potatoes
Sautéed Spinach
Tomato Basil White Wine Sauce
Method
Preparing the Mashed Potatoes
- 1
- 2
Cooking the Sautéed Spinach
- 3
Sauté the Garlic
In a large skillet, heat 2 tbs of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- 4
Add the Spinach
Add the fresh spinach to the skillet. Sauté until wilted, about 3-4 minutes. Season with 1 tsp of salt and 1 tsp of black pepper. Remove from heat and set aside.
Cooking the Seabass
- 5
Season the Fillets
Pat the seabass fillets dry with paper towels. Season both sides with 1 tsp of salt and 1 tsp of black pepper.
- 6
Pan-Sear the Fillets
In a large skillet, heat 2 tbs of olive oil over medium-high heat. Add the seabass fillets skin-side down and cook for about 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes until the fish is cooked through. Remove and set aside.
Making the Tomato Basil White Wine Sauce
- 7
Cook the Sauce
In the same skillet used for the seabass, add 1 tbs of olive oil. Add the halved cherry tomatoes and cook for about 3 minutes until they start to soften.
- 8
Add Wine and Basil
Pour in the white wine and bring to a simmer. Cook for about 5 minutes until the sauce reduces slightly. Stir in the chopped basil and season with 1 tsp of salt and 1 tsp of black pepper.
Plating the Dish
- 9
Serve
On each plate, place a scoop of mashed potatoes, a serving of sautéed spinach, and top with a pan-seared seabass fillet. Drizzle the tomato basil white wine sauce over the fish. Enjoy your meal!