Imagine a dish that transforms your ordinary dinner into a Mediterranean culinary adventure - where crispy, golden sea bass meets delicate samphire and perfectly cooked noodles. This isn't just a meal; it's a flavor explosion that will transport your taste buds straight to the coastal regions of the Mediterranean. With just 35 minutes between you and restaurant-quality dining, this recipe promises to elevate your home cooking game and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mediterranean
Serves: 2 servings
Ingredients
- 2 sea bass fillets
- 100g samphire
- 200g noodles
- 3 cloves garlic, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Lemon juice for serving
Instructions
- Begin by preparing all your ingredients. Rinse the sea bass fillets under cold water and pat them dry with paper towels. Season both sides of the fillets with salt and pepper.
- In a medium pot, bring water to a boil. Once boiling, add the noodles and cook according to the package instructions until al dente. This usually takes about 3-5 minutes. Drain the noodles and set aside, reserving a small amount of the pasta water.
- While the noodles are cooking, heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Once hot, add the sliced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.
- Add the sea bass fillets to the skillet, skin side down. Cook for about 4-5 minutes until the skin is crispy and golden brown. Carefully flip the fillets and cook for an additional 3-4 minutes until the fish is cooked through and flakes easily with a fork. Remove the fillets from the skillet and keep warm.
- In the same skillet, add the remaining tablespoon of olive oil and the samphire. Sauté for about 2-3 minutes until the samphire is tender but still crisp. If needed, add a splash of the reserved pasta water to help steam the samphire.
- Once the samphire is cooked, add the drained noodles to the skillet and toss everything together gently. Season with salt and pepper to taste, and drizzle with a little lemon juice for brightness.
- To serve, divide the samphire noodles between two plates and top each with a crispy sea bass fillet. Drizzle with additional lemon juice if desired. Enjoy your Mediterranean-inspired meal!
Tips
- Pat the sea bass fillets completely dry before cooking to ensure a crispy, golden skin. Moisture is the enemy of crispiness!
- Use a non-stick skillet and make sure it's hot before adding the fish to achieve that perfect crisp texture.
- Don't overcrowd the pan when cooking the sea bass - this ensures even cooking and prevents steaming instead of crisping.
- Fresh is best! Look for sea bass fillets with firm, translucent flesh and a mild ocean smell.
- The samphire is delicate, so be careful not to overcook. It should remain slightly crisp and retain its bright green color.
- Reserved pasta water is a secret weapon - it can help create a light sauce and prevent the noodles from becoming dry.
- A squeeze of fresh lemon just before serving will brighten all the flavors and add a zesty finish to your dish.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 28g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 65mg
