Spanish · Dinner
Grilled Sea Bass with Garlic (High-Protein)
Grilled sea bass fillet finished with garlic and parsley-infused olive oil, served over pan-seared cannellini beans with a soft-boiled egg. Bright with lemon and smoked paprika, the flaky fish and beans deliver substantial protein and fiber in a single, elegant plate.
$8
12 minsPrep
14 minsCook
26 minsTotal
EasyLevel
Nutrition per serving
536Calories
52.3gProtein
26.9gFat
24.8gCarbs
1.9gSugar
7.4gFiber
842mgSodium
330mgChol
5.1gSat Fat
1120mgPotassium
150mgCalcium
5.4mgIron
2.1mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat the sea bass fillet dry, season with salt and pepper. Thinly slice the garlic and chop the parsley. Boil a small pot of water.
2
Boil
Lower the egg into boiling water and cook 6-7 minutes over medium heat until soft-boiled with jammy yolk. Transfer to cold water, peel, and halve.
3
Sauté
Warm 1 tablespoon olive oil over medium-low heat, add sliced garlic and cook 2-3 minutes until pale gold, stir in smoked paprika and chopped parsley off heat.
4
Heat
Warm the cannellini beans in the same skillet over medium heat 2-3 minutes, tossing occasionally, until heated through and lightly golden.
5
Grill
Brush a grill pan with remaining olive oil and heat over medium-high until smoking. Grill sea bass skin-side down 4 minutes until skin crisps, then flip and grill 2-3 minutes until opaque.
6
Plate
Spoon beans onto a plate, top with grilled sea bass, tuck egg halves alongside, spoon over garlic-parsley oil, squeeze lemon juice over everything, and serve with lemon wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g sea bass fillet, skin on
- 1 1/3 cup110g, about two thirds of a 15.5 oz can, drained cannellini beans
- 22 eggs
- 6 cloves6 cloves garlic
- 4 tbsp4 tbsp olive oil, divided
- 2 tbsp2 tbsp parsley
- 11 lemon, one half juiced, one half cut into wedges
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
