Treating myself tonight to Chilean sea bass pan seared in olive oil and a nice salad with mixed greens, cocktail tomatoes, Persian cucumbers, red onion, Kalamata olives and Roquefort dressed with lemon juice.
by LacyTing
1 Comment
LacyTing
Recipe:
For fish
6 oz Chilean sea bass 1 tbl olive oil Salt and pepper 1 wedge lemon
Preheat the oven to 400F. Heat up a pan and add 1 tbl olive oil. Add fish filet to the pan, season with salt and pepper and sear at medium low heat for 2 minutes without touching the fish. Flip it over and cook the other side for another 2 minutes. Remove from the stove and place into the oven for 8 minutes. After the fish is ready squeeze a lemon wedge over top.
1 Comment
Recipe:
For fish
6 oz Chilean sea bass
1 tbl olive oil
Salt and pepper
1 wedge lemon
Preheat the oven to 400F. Heat up a pan and add 1 tbl olive oil. Add fish filet to the pan, season with salt and pepper and sear at medium low heat for 2 minutes without touching the fish. Flip it over and cook the other side for another 2 minutes. Remove from the stove and place into the oven for 8 minutes. After the fish is ready squeeze a lemon wedge over top.
For salad
1/2 cup spring mix
2 cocktail tomatoes quartered
Onion slivers to taste
1/2 Persian cucumber sliced
1 tbl Roquefort cheese
5 Kalamata olives halved
Salt and pepper