Name: Pan-Fried Sea Bass with Chili & Greens Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian-Inspired
Ingredients: 2 sea bass fillets (skin on, about 6 ounces each); 2 tablespoons olive oil; 1 red chili (thinly sliced); 2 garlic cloves (thinly sliced); 1 tablespoon soy sauce; 1 teaspoon rice vinegar; 1 teaspoon sesame oil; 4 cups mixed greens (such as bok choy, spinach, or kale); 1/4 cup water; Salt and black pepper to taste; Lime wedges and fresh cilantro for garnish (optional)

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Pan-Fried Sea Bass with Chili & Greens is the ultimate weeknight hero: it comes together in just 20 minutes, yet feels like something you’d order at your favorite trendy restaurant. Crispy-skinned, tender sea bass fillets pair beautifully with a garlicky, chili-laced sauce and a generous heap of vibrant sautéed greens—bringing together big flavors, punchy aromatics, and a healthy dose of freshness in every bite. This is the dish I turn to when I want a meal that feels special, but absolutely stress-free.

Pan-Fried Sea Bass with Chili & Greens Recipe - Recipe Image

Ingredients You’ll Need

When you’re craving something delicious without a ton of fuss, these straightforward ingredients guarantee maximum flavor. Each one shines in Pan-Fried Sea Bass with Chili & Greens, bringing its own magic to the party—whether it’s extra crunch, a pop of color, or just that little kiss of heat.

Sea bass fillets: The star of the show—choose skin-on for the crispiest finish and a rich, buttery texture.
Olive oil: Creates the golden, perfect sear and adds subtle fruitiness to balance the bold flavors.
Red chili: Sliced thin, this kicks up the heat and lends eye-catching color—adjust the amount to suit your spice tolerance.
Garlic: Thin slices mellow and caramelize as they cook, infusing the sauce with savory depth.
Soy sauce: A splash brings umami and saltiness, tying all the flavors together.
Rice vinegar: Offers brightness and tang, lifting the whole dish without overpowering the fish.
Sesame oil: Nutty, fragrant, and just a little goes a long way to give those unmistakable Asian-inspired notes.
Mixed greens (bok choy, spinach, or kale): Pick your favorites—these greens are tender, quick-cooking, and soak up every bit of the flavorful sauce.
Water: Helps wilt the greens and keep everything juicy.
Salt and black pepper: A fresh grind or two makes all the difference for seasoning the fish to perfection.
Lime wedges and fresh cilantro (optional): The finishing touch—zesty and herbal, they brighten up every plate.

How to Make Pan-Fried Sea Bass with Chili & Greens

Step 1: Prep and Season Your Sea Bass

Before you even touch the skillet, start by patting those sea bass fillets dry with paper towels. This step is crucial for that irresistible golden, crispy skin. Generously season both sides with salt and black pepper, giving your Pan-Fried Sea Bass with Chili & Greens the flavor base it needs right from the get-go.

Step 2: Sear for Ultimate Crispiness

Heat up the olive oil in a large, non-stick skillet over medium-high heat until shimmering. Gently lay the fillets skin-side down and let them cook undisturbed for about 4 to 5 minutes. The key here is patience—you want the skin to get deeply crisp and golden. Flip, and cook for another 2 to 3 minutes on the fleshy side until the fish is just cooked through and flakes easily with a fork.

Step 3: Make the Chili-Garlic Sauce

Transfer the cooked fish to a warm plate and reduce the heat to medium. To the same skillet, add the sliced red chili and garlic. Sauté these aromatics for about a minute, just to release their scent and spice—don’t let them burn! The oil will become gorgeously fragrant, setting the stage for that show-stopping sauce.

Step 4: Sauté Greens and Finish the Sauce

Pour in the soy sauce, rice vinegar, sesame oil, and water, followed by your mixed greens. Toss everything together, allowing the greens to soak up the savory, spicy sauce as they wilt and soften (this should take about 2 to 3 minutes). What you’re after is greens that are just tender, still holding some vibrancy.

Step 5: Plate and Serve With Flair

To assemble your Pan-Fried Sea Bass with Chili & Greens, divide the sautéed greens between plates, nestle a fillet on top of each pile, and finish with a generous spoonful of the chili-garlic pan sauce. Add lime wedges and a sprinkling of fresh cilantro if you have them, then serve immediately. The result? A meal as beautiful as it is delicious.

How to Serve Pan-Fried Sea Bass with Chili & Greens

Garnishes

For a little extra sparkle, serve your Pan-Fried Sea Bass with Chili & Greens with lime wedges for that citrus pop and plenty of chopped fresh cilantro. A few extra chili slices scattered on top cue everyone into the dish’s vibrancy and add a fresh spark of heat.

Side Dishes

Although this dish is pretty complete on its own, it pairs wonderfully with sides like steamed jasmine rice, coconut rice, or even a simple bowl of quinoa. Crisp cucumber salad or pickled vegetables also make a refreshing counterpoint and keep the meal light and lively.

Creative Ways to Present

Get artistic by stacking the sautéed greens beneath your fish in a neat nest, then spooning the sauce around the base for that modern plating vibe. Or serve Pan-Fried Sea Bass with Chili & Greens family-style on a big platter, letting everyone admire the colors before digging in. Drizzle with an extra pop of sesame oil for shine and aroma right before serving.

Make Ahead and Storage

Storing Leftovers

If you have extra Pan-Fried Sea Bass with Chili & Greens, let everything cool to room temperature before covering and refrigerating. The fish and greens will keep well for up to 2 days in an airtight container. Store the lime wedges and cilantro separately, adding them fresh when you’re ready to eat.

Freezing

While the sea bass itself can be frozen for up to a month, the greens are best enjoyed fresh (they lose their texture after freezing and reheating). For optimal results, freeze only the cooked fish, tightly wrapped, and prepare fresh greens and sauce when you plan to reheat and serve.

Reheating

To reheat Pan-Fried Sea Bass with Chili & Greens, warm the fish gently in a skillet over low heat to help keep the skin crisp or in a 300°F oven for about 8 minutes. Warm the greens separately in a pan with a splash of water to prevent drying out. Add garnishes just before serving.

FAQs

Can I make Pan-Fried Sea Bass with Chili & Greens with a different fish?

Absolutely! Cod, snapper, or even halibut work beautifully here—just look for firm, mild white fish with skin-on fillets, and adjust cooking times slightly if your fillets are thick or thin.

Is this recipe very spicy?

It can be as bold or as mild as you like—simply adjust the amount of red chili to your preference, or use a milder chili if sensitive to heat. The beauty of Pan-Fried Sea Bass with Chili & Greens is how easily you can make it your own.

What greens are best for this dish?

Tender greens like bok choy, spinach, or kale are ideal for this recipe because they cook quickly and absorb flavor well, but feel free to use what’s fresh and in season near you!

Can I make this gluten-free?

Yes! Just swap in a gluten-free soy sauce or tamari. Double-check your other ingredients, but the rest of Pan-Fried Sea Bass with Chili & Greens is naturally gluten-free, dairy-free, and low in carbs.

How do I get the skin really crispy?

Patting the sea bass fillets very dry, seasoning well, and starting with a hot pan are all crucial steps. Don’t move the fish once it goes in the skillet until you’re ready to flip—this lets the skin form that signature shatteringly crisp crust.

Final Thoughts

If you’re craving something fast, fresh, and a little bit fancy, Pan-Fried Sea Bass with Chili & Greens is truly a game changer. I hope you’ll give it a try and fall in love with the vibrant flavors and easy elegance—it’s sure to become a regular at your table!

Pan-Fried Sea Bass with Chili & Greens Recipe

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4.8 from 3 reviews

Author: admin
Total Time: 20 minutes
Yield: 2 servings 1x
Diet: Vegetarian

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Description

This pan-fried sea bass dish with chili and greens is a flavorful and healthy main course that combines crispy fish with a savory, spicy sauce and tender mixed greens.

Ingredients

Scale

Sea Bass Fillets:

2 sea bass fillets (skin on, about 6 ounces each)

Chili & Garlic Sauce:

2 tablespoons olive oil
1 red chili (thinly sliced)
2 garlic cloves (thinly sliced)
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon sesame oil

Mixed Greens:

4 cups mixed greens (such as bok choy, spinach, or kale)
1/4 cup water
Salt and black pepper to taste

Garnish:

Lime wedges and fresh cilantro for garnish (optional)

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Instructions

Prepare Sea Bass: Pat the sea bass fillets dry, season with salt and pepper. Cook skin-side down in olive oil until crispy.
Make Chili & Garlic Sauce: Cook chili and garlic in the same skillet. Add soy sauce, rice vinegar, sesame oil, and water. Stir in greens.
Assemble Dish: Plate the greens, place sea bass on top. Spoon sauce over the dish. Serve with lime wedges and cilantro.