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Pan-Seared Sea Bass with Pea and Cucumber Salsa
Pan-Seared Sea Bass with Pea and Cucumber Salsa

Pan-Seared Sea Bass with Pea and Cucumber Salsa
A light yet satisfying dish featuring fresh sea bass paired with a vibrant pea and cucumber salsa.
Pan-Seared Sea Bass with Pea and Cucumber Salsa

Provides lean protein and fresh vegetables to support muscle recovery and energy for training.

Ingredients:
1
Servings
  • 2
    item
     sea bass fillet
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 50
    g
     peas
  • 200
    g
     cucumbers
  • 1
    item
     red onion
  • 10
    g
     fresh mint
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 30 minutes
Pan-Seared Sea Bass with Pea and Cucumber Salsa
Instructions:
  1. Season the sea bass fillets with salt and black pepper.
  2. Heat olive oil in a pan over medium-high heat.
  3. Sear the sea bass fillets skin-side down for about 4 minutes until crispy.
  4. Flip the fillets and cook for another 3 minutes until cooked through.
  5. In a bowl, combine peas, diced cucumbers, finely chopped red onion, and fresh mint.
  6. Squeeze lemon juice over the salsa and season with salt and pepper.
  7. Serve the sea bass with a generous portion of pea and cucumber salsa on top.
Nutrition Per Serving 500 g Per 100g
Energy 364 kcal 73 kcal
Protein 40 g 8.0 g
Fibre 5 g 1.0 g
Salt 1 g 0.2 g
Sugar 5 g 1.0 g
Carbohydrates 20 g 4.0 g
Fat 20 g 4.0 g
  • 2
    item
     sea bass fillet
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 50
    g
     peas
  • 200
    g
     cucumbers
  • 1
    item
     red onion
  • 10
    g
     fresh mint
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Season the sea bass fillets with salt and black pepper.

Heat olive oil in a pan over medium-high heat.

Sear the sea bass fillets skin-side down for about 4 minutes until crispy.

Flip the fillets and cook for another 3 minutes until cooked through.

In a bowl, combine peas, diced cucumbers, finely chopped red onion, and fresh mint.

Squeeze lemon juice over the salsa and season with salt and pepper.

Serve the sea bass with a generous portion of pea and cucumber salsa on top.

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