Sole Meunière Style Crispy Skin Sea Bass with Sautéed Spinach and Garlic

High ProteinLow Carb

A 583-calorie Lunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 2 (150g each) sea bass fillets, skin on
• 1 tbsp olive oil (for fish)
• 1 tbsp unsalted butter (for fish)
• 1 clove garlic, minced (for fish)
• 1 lemon, half for juice, half for wedges
• 200g fresh spinach
• 1 tbsp olive oil (for spinach)
• 2 cloves garlic, thinly sliced (for spinach)
• Pinch of freshly grated nutmeg
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Prep: Pat the sea bass fillets very dry with paper towels. Season both sides generously with salt and pepper.
2. Heat 1 tbsp olive oil in a non-stick pan (or cast iron skillet) over medium-high heat. Once hot, place the sea bass fillets skin-side down. Press gently with a spatula to ensure full skin contact. Cook for 4-6 minutes until the skin is golden brown and very crispy. Do not move the fish during this time.
3. While the fish cooks, heat 1 tbsp olive oil in a separate pan over medium heat. Add the thinly sliced garlic and sauté for 1-2 minutes until fragrant and lightly golden. Add the fresh spinach in batches if needed, stirring until wilted. Season with salt, pepper, and a pinch of nutmeg. Set aside.
4. Flip the sea bass fillets. Add 1 tbsp butter and the minced garlic to the pan. Baste the fish with the melting butter and garlic for another 2-3 minutes, or until cooked through and flaky. Squeeze fresh lemon juice over the fish.
5. To serve, arrange the sautéed spinach on plates. Top with the crispy skin sea bass fillets. Garnish with fresh chopped parsley and a lemon wedge.
6. Top tip: For extra crispy skin, ensure the fish is very dry before cooking and use a hot pan. Avoid overcrowding the pan.