Crispy chilli seabass

A beautiful and speedy way to punch-up the flavour of white sea bass without hiding its fundamental delicacy. Sea bass is not the most sustainable fish, so feel free to use this recipe with any flat white fish. If you are using sea bass you might need two fillets per person if they’re small or the person is HANGRY!
Serves: 2 • Prep time: 10 mins • Cook time: 10 mins • Easy 
  • 2 sea bass fillets (with skin on and scaled)
  • 1 tbsp of olive oil
  • 1 small(ish) piece of ginger, peeled and finely sliced
  • 1 finely sliced clove of garlic
  • 1 red chilli, deseeded and thinly sliced
  • about 4 spring onions, sliced longways
  • about 1 tbsp soy sauce
  • sea salt and black pepper
Season the sea bass with salt and pepper and slash the skin a couple of times.

Heat half the oil in a frying pan and add the add the fish skin side down once hot. Cook for 5 minutes or until the skin is crisp. The fish should be almost cooked through. Turn the fish over and cook for about another minute.

Fry the ginger, garlic and chillies in the remaining oil for around 2 mins until cooked. Add the spring onions, splash a little of the soy sauce over the fish and spoon over the fish.
Nutrition info
Lots of good stuff going on with sea bass. It has magnesium for healthy bones and energy production; potassium to help control blood pressure; selenium to help keep the thyroid happy; and omega 3 to support healthy brain and nerve function and redress the typical unhealthy imbalance between intake of omega 6 and omega 3 fatty acids.

Make every day this delicious, get a weekly eatnaturally plan!

Give a man a fish, and you’ll feed him for a day. Teach a man to fish, and he’ll buy a funny hat. Talk to a hungry man about fish, and you’re a consultant.
Scott Adams
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