Fried Black Sea Bass Filet Recipe

Prepare the Chimichurri

In a blender or food processor, combine parsley, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Blend until smooth and set aside.

Cook the Rice

In a pot, bring 2 cups of water to a boil. Add 1 cup of rice and a pinch of salt. Reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and water is absorbed.

Prepare the Veggies

Chop the bell pepper, zucchini, and onion. Sauté in a pan with a little olive oil until tender, about 5-7 minutes.

Prepare Yucca and Plantain

Peel and cut yucca into chunks. Boil in salted water until tender, about 20 minutes. For plantains, peel and slice diagonally, then fry in a pan with oil until golden brown.

Fry the Black Sea Bass

Heat oil in a frying pan over medium-high heat. Season the black sea bass filets with salt and pepper. Fry each filet for about 3-4 minutes per side until golden brown and cooked through.

Prepare Cucumber Salsa

Dice the cucumber and avocado. Mix together with a pinch of salt and a squeeze of lime juice.

Assemble the Plate

On a plate, serve the rice, sautéed veggies, yucca, and fried plantains. Top with the fried black sea bass filet, a drizzle of chimichurri, and a side of cucumber salsa.