Now this is a cleanse-friendly dinner if we’ve ever seen one. High in healthy fats, lean protein, and lots of essential nutrients (such as skin-loving lycopene from the tomatoes) – this Delicious Pan-Fried Sea Bass is a hit.
DELICIOUS PAN-FRIED SEA BASS
Dairy-free / Pescatarian
Serves 2
INGREDIENTS
- 10 cherry tomatoes
- 3 tbsp olive oil
- 2 sea bass fillets, approximately 100g each
- Salt and pepper
For the chickpeas:
- 400g tin chickpeas, drained and rinsed
- 4 tsp all spice powder
- ½ tsp chilli powder
- 3 tbsp olive oil
For the sauce:
- ¼ cup coriander
- 1 lemon, juiced
- 2 tsp crushed garlic
- 1 green chilli, deseeded
- 4 tbsp olive oil
METHOD
- Heat the oven to 180°C. Line a large baking tray with baking paper. Add tomatoes to one side of the pan and drizzle with 2 tablespoons of olive oil and a generous serving of salt and pepper.
- Mix together the chickpea ingredients in a bowl. Add chickpeas to the other half of the tray and place the entire tray in the oven. Roast for 25-30 minutes, or until the tomatoes are soft and the chickpeas are golden.
- Season the sea bass fillets with salt and pepper on both sides. Heat a frying pan with a tablespoon of olive oil over high heat. Add the fish (skin side down) and press gently with a spatula. Allow to cook for 3-4 minutes, then flip and cook for another minute on the other side. Remove fish and set aside.
- Add the sauce ingredients to a blender and blend until combined.
- To serve, split the chickpeas between two bowls, top with the fish, add the tomatoes, and drizzle with sauce.
