CryoCove Recipe

Sea Bass with Vegetables

Name: Sea Bass with Vegetables
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 sea bass fillets (6 oz each); 1 fennel bulb, thinly sliced; 1 cup cherry tomatoes; 1/4 cup kalamata olives; 2 tbsp olive oil; 1 tbsp capers; 1 tbsp lemon juice; to taste salt and pepper

Pan-seared sea bass with crispy skin, served over a bed of sautéed fennel, cherry tomatoes, and olives.

Prep

10m

Cook

15m

Total

25m

Servings

Calories

420

Macro Breakdown

Protein36g (49%)

Carbs14g (19%)

Fat24g (32%)

Diet

omnivorepescatariangluten-freepaleo

Goal

longevityfat-loss

Pillar Benefits

FoodSleepCold

Ingredients

2 sea bass fillets (6 oz each)
1 fennel bulb, thinly sliced
1 cup cherry tomatoes
1/4 cup kalamata olives
2 tbsp olive oil
1 tbsp capers
1 tbsp lemon juice
to taste salt and pepper

Instructions

1
Score sea bass skin with a sharp knife. Season with salt and pepper.
2
Heat olive oil in a pan over medium-high heat. Sear sea bass skin-side down for 4 minutes, pressing gently.
3
Flip and cook 2-3 minutes more. Remove and set aside.
4
In the same pan, sauté fennel for 4-5 minutes. Add tomatoes, olives, and capers. Cook 3 more minutes.
5
Squeeze lemon juice over the vegetables.
6
Plate vegetables and top with seared sea bass.

Tips

*Press the fish gently with a spatula for the first minute to prevent the skin from curling.
*Fresh fennel adds a subtle anise flavor that pairs beautifully with white fish.

Frequently Asked Questions

How many calories are in Sea Bass with Vegetables?

Sea Bass with Vegetables has 420 calories per serving with 36g of protein. It's a great option for a healthy dinner meal.

How long does it take to make Sea Bass with Vegetables?

This recipe takes 10 minutes of prep and 15 minutes of cooking, for a total of 25 minutes from start to finish.

Is Sea Bass with Vegetables suitable for special diets?

Yes, this recipe is compatible with the following diets: omnivore, pescatarian, gluten-free, paleo. Check the full ingredient list to confirm it meets your specific needs.

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Instructions

Score sea bass skin with a sharp knife. Season with salt and pepper.

Heat olive oil in a pan over medium-high heat. Sear sea bass skin-side down for 4 minutes, pressing gently.

Flip and cook 2-3 minutes more. Remove and set aside.

In the same pan, sauté fennel for 4-5 minutes. Add tomatoes, olives, and capers. Cook 3 more minutes.

Squeeze lemon juice over the vegetables.

Plate vegetables and top with seared sea bass.