This delicious and easy-to-make Mediterranean sea bass recipe features a crispy skin and is served over a flavourful tomato tagliatelle pasta. Pan-fried sea bass is a deliciously light yet rich fish that pairs beautifully with the deep, fish-infused flavours of a hearty tomato sauce. A simple yet sophisticated dish, the sauce is prepared in the same pan used to quickly sear the fish, allowing it to soak up all the rich flavours left behind by the sizzling fillets. Packed with nutrients, this is sure to please everyone at the table.
Ingredients:
- 2 sea bass fillets (about 150g each)
- 250g tagliatelle pasta
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (400g) diced tomatoes
- 125ml white wine
- Fresh basil, chopped
- Salt and pepper to taste
- Lemon wedges, for serving
Instructions:
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain and set aside.
- Pan-fry the sea bass: Season the sea bass fillets with salt and pepper. Heat a large frying pan over medium-high heat. Add the sea bass fillets, skin side down, and cook for 5-7 minutes, or until the skin is crispy and golden brown. Carefully flip the fillets and cook for 1-2 minutes more, or until cooked through. Remove the sea bass from the skillet and set aside.
- Prepare the sauce: In the same frying pan, add the olive oil and sauté the onion until softened, about 5 minutes. Add the garlic and cook for 1 minute more. Stir in the diced tomatoes, white wine, and basil. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened. Season with salt and pepper to taste.
- Serve: Tip the pasta in the sauce pan and toss before dividing among plates. Top with the sea bass fillets and sprinkle with basil. Garnish with lemon wedges and cherry tomatoes.
- Enjoy!
