Description
Sea bass fillets in a pan: a very simple recipe to prepare for a tasty and delicate second course to present for lunch or dinner. The importance of enjoying fish, nutritionists suggest eating it at least three times a week, is now recognized: often, especially the little ones, they see it as a sort of torture. And here comes sticks and other frozen products that are certainly not part of the ideal diet that should be followed.
On the other hand, if you know how to cook, fish can also hide delights to be discovered. So the sea bass fillets in a pan are just the demonstration of this assumption: a fish that is good to taste in an easy-to-make recipe. The result will be a second dish that will be able to conquer even the diners who less appreciate a seafood dish.
Cooking time of the sea bass fillets in the pan
The advantage of this pan-fried sea bass fillet recipe is that it can be made in no time: in about twenty minutes you will have a very tasty and also healthy second course. Because? Take a look at the properties of this fish which is also known in Southern Italy by the name of sea bass: with its lean meat, sea bass is suitable for those who are attentive to the figure and follow a low-calorie diet; rich in protein and folate, it is great for pregnant women.
Thanks to the presence of omega 3 fatty acids it is excellent for keeping blood pressure under control, also due to the presence of potassium. Like most fish, sea bass also has a good percentage of phosphorus which helps memory.
So here we are at our preparation: if you are looking for other ideas for cooking sea bass, take a look at our proposals. If you can’t find fresh sea bass or you want a quicker solution, try the fried sea bass fillets. Enjoy the reading!
I also recommend the recipe for baked sea bass, all to be enjoyed.
How to Make Sea Bass Fillets in a Pan?
Ingredients
- 300 gr. Of sea bass fillets
- 5 cherry Tomatoes
- 1 clove of garlic
- Extra virgin olive oil to taste
- Salt to taste
- Parsley to taste
Procedure
- Clean the sea bass fillets and cook them, skin side up, in a pan with a drizzle of extra virgin olive oil and a clove of pinafore garlic for a couple of minutes.
- Add the chopped tomatoes, lightly salt and continue cooking for another couple of minutes.
- Add a ladle of water.
- Cover and finish cooking (10 minutes).
- Remove the garlic and add the chopped fresh parsley.
- Serve and serve the sea bass fillets in a pan.
