Pan-Fried Sea Bass With Salade Nicoise

  • Difficulty: Medium
  • one hour and 15 minutes
  • 2 servings

Welcome anew to the unmistakable Mediterranean flavors. Pair the healthy and delicious pan-fried sea bass with a salad carrying the name of the French city of Nice. It’s one of the best summer salads par excellence, refreshing and filling at the same time. Adding a sour and buoyant orange and Dijon mustard dressing is also a good idea for this one.

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 Cook Pan-Fried Sea Bass With Salade Nicoise

  1. 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.

  2. 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.

  3. Cook until tender (up to 15 minutes). Add the water, vegetable oil, and season with salt, in the process. Set aside.
  4. Use the same simmering pot to cook the green beans, too. Cook until tender, or for 5-6 minutes.
  5. 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.

  6. Remove the marinated fillets from the bag and place them between kitchen towels. Pat gently.
  7. 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.
  8. 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.

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