Italian · Dinner
Sea Bass and Cherry Tomato Pasta
Pan-seared sea bass fillet with crisp skin rests on lemon-brightened linguine tossed with blistered cherry tomatoes, garlic, and white wine. The light, acidic sauce lets tomato sweetness and briny fish flavour carry the plate, finished with fresh parsley and olive oil.
$9
12 minsPrep
18 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
562Calories
38.8gProtein
15.4gFat
61.2gCarbs
4.9gSugar
3.8gFiber
298mgSodium
88mgChol
2.4gSat Fat
854mgPotassium
68mgCalcium
3.2mgIron
1.9mcgVitamin B12
22mgVitamin C
protein-rich
gluten-free-adaptable
mediterranean
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat sea bass fillet dry, season both sides with salt and pepper, and set aside 10 minutes.
2
Boil
Heat salted water in a pot over high heat, add linguine, and cook 8–9 minutes until al dente; drain and reserve 1/4 cup pasta water.
3
Sear
Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat, place sea bass skin-side down, and cook 3–4 minutes until skin crisps and releases.
4
Saute
Add sliced garlic, halved cherry tomatoes, white wine, and lemon zest to the skillet over medium heat, simmer 3 minutes until tomatoes blister and sauce reduces.
5
Plate
Twirl pasta onto a plate, add lemon juice and reserved pasta water to skillet, toss pasta into sauce, lay sea bass on top, scatter with parsley and chili flakes, drizzle with olive oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g sea bass fillet, skin on
- 5.2 oz150g dry linguine
- 7 oz200g cherry tomatoes
- 4 cloves4 cloves garlic
- 1/2 cup120ml dry white wine
- 2 tbsp2 tbsp olive oil, plus extra for drizzling
- 2 tsp2 tsp lemon zest plus 1 tbsp lemon juice
- 2 pinch2 pinch red chili flakes (optional)
- salt, to taste
- black pepper, to taste
- 2 tbsp2 tbsp parsley
