Nutritional Chart
Calories: 325 kCal / serving
- Proteins:
- Fats:
- Carbs:
- 20 g
- 13 g
- 34 g
Ingredients Needed for Pan-Fried Sea Bass With Salade Nicoise
For the dressing:
3 garlic cloves, halved
salt
1 tablespoon olive oil
1 tablespoon dijon mustard
2 tablespoons of orange juice
For the veggies:
2 medium potatoes, sliced
salt
1 tablespoon water
1 teaspoon vegetable oil
7 ounces of green beans
For the fish:
7 ounces of sea bass (2 fillets)
2 teaspoons of lemon juice
1 tablespoon olive oil
salt
For serving:
4 ounces of salad mix
5 ounces of cherry tomatoes
1 tablespoon black olives, sliced
2 boiled eggs, wedged
How to Make Pan-Fried Sea Bass With Salade Nicoise
- For the dressing:
Add the garlic cloves to a grinding mortar, season with salt, and start grinding. Gradually add the olive oil, mustard, and orange juice, in the process. Set aside.
- For the veggies:
Fill a medium cooking pot halfway with water and bring it to a boil, then reduce to simmer. Place a strainer or a simmer basket over the simmering pot, add the potatoes, and cover with a lid.
- Cook until tender (up to 15 minutes). Add the water, vegetable oil, and season with salt, in the process. Set aside.
- Use the same simmering pot to cook the green beans, too. Cook until tender, or for 5-6 minutes.
- For the fish:
Insert the two fillets into a zip bag, add the lemon juice and 1/2 tablespoon of olive oil. Season with salt, shake the bag a little, then marinate for 30 minutes.
- Remove the marinated fillets from the bag and place them between kitchen towels. Pat gently.
- Heat the other 1/2 tablespoon of olive oil in a skillet over medium heat and add the marinated fillets. Cook on both sides until golden brown.
- For serving:
Layer the salad mix on a tray, dress it with the orange-mustard mixture, add the green beans, potatoes, cherry tomatoes, black olives, and boiled eggs. Top everything with the cooked fish and garnish with fresh parsley.