Looking for a light and zesty dish that captures the essence of summer? This Pan-Seared Sea Bass paired with a Cucumber Dill Salad is a delightful choice. The flaky fish, cooked to golden perfection, complements the crisp and refreshing salad, creating a harmonious balance that’s perfect for any occasion.
This recipe is all about celebrating fresh ingredients. The combination of succulent sea bass and the crunchy cucumber salad drizzled with a tangy dressing will leave your taste buds dancing. It’s simple to prepare, making it an ideal dish for both weeknight dinners or elegant gatherings.
Preparing the Sea Bass
The key to a delightful pan-seared sea bass lies in the preparation. Start by patting the sea bass fillets dry with paper towels; this step ensures a crispy skin once cooked.
Season both sides of the fillets generously with salt and pepper. This simple seasoning enhances the natural flavor of the fish and prepares it for a delicious sear.
Cooking to Perfection
Heat a tablespoon of olive oil in a skillet over medium-high heat. Once the oil is shimmering, gently place the fillets skin-side down into the pan.
Allow the fish to cook undisturbed for about 4-5 minutes. This is crucial for achieving a crispy skin. Once the skin is golden brown, flip the fillets carefully and let them cook for another 3-4 minutes until they are opaque and flake easily with a fork.
Crafting the Cucumber Dill Salad
While the sea bass is cooking, turn your attention to the vibrant cucumber dill salad. Start by slicing a medium cucumber into thin rounds; the thinner the slices, the better they will absorb the flavors of the dressing.
In a mixing bowl, combine the sliced cucumbers with freshly chopped dill, red wine vinegar, olive oil, lemon juice, and a touch of garlic powder if desired. Toss the mixture gently until the cucumbers are well coated with the dressing, creating a refreshing and zesty side dish.
Plating the Dish
The presentation of this dish plays a significant role in its appeal. Use a clean, white plate to highlight the colors of the sea bass and the cucumber dill salad.
Begin by placing the golden sea bass fillets on one side of the plate. On the opposite side, elegantly arrange a generous serving of the cucumber salad. Garnishing with a sprinkle of fresh herbs can add an extra touch of color and freshness.
Nutrition and Serving Suggestions
This dish provides a balanced meal, with approximately 350 calories per serving, 20 grams of fat, and 30 grams of protein, making it a wholesome choice. With only 8 grams of carbohydrates, it fits well into many dietary preferences.
As a main dish, this pan-seared sea bass with cucumber dill salad can be paired with a light white wine or enjoyed on its own. Whether for a casual dinner or a special occasion, it delivers on flavor and elegance.
Enjoying the Experience
When you take the first bite, the crispy skin of the sea bass combined with the refreshing crunch of the cucumber salad creates a delightful contrast.
Each element of this dish works harmoniously, allowing the fresh flavors to shine. It’s an ideal choice for those seeking a light yet satisfying meal that can be prepared in just 20 minutes.
Delicious Pan-Seared Sea Bass with Cucumber Dill Salad
The sea bass is seasoned and pan-seared until the skin is crispy, while the inside remains tender and moist. Paired with a cucumber and dill salad, this dish is not only visually appealing but also offers a refreshing crunch that cuts through the richness of the fish.
Ingredients
- 2 sea bass fillets, skin on
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 medium cucumber, thinly sliced
- 1/4 cup fresh dill, chopped
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil (for salad)
- 1 teaspoon lemon juice
- 1/4 teaspoon garlic powder (optional)
Instructions
- Prepare the Sea Bass: Pat the sea bass fillets dry with paper towels and season both sides with salt and pepper.
- Cook the Fish: In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Place the fillets skin-side down and cook for about 4-5 minutes, until the skin is crispy. Carefully flip the fillets and cook for an additional 3-4 minutes, until the fish is opaque and flakes easily with a fork.
- Make the Cucumber Dill Salad: In a bowl, combine sliced cucumber, chopped dill, red wine vinegar, olive oil, lemon juice, garlic powder, salt, and pepper. Toss until well mixed.
- Serve: Plate the sea bass alongside the cucumber dill salad and enjoy this refreshing and flavorful meal.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Nutrition Information
- Servings: 2 plates
- Calories: 350kcal
- Fat: 20g
- Protein: 30g
- Carbohydrates: 8g
