The Coastal Garden Plate
Gluten-Free, Dairy-Free, Serves 6
Ingredients:
For the Sea Bass:
- 6 sea bass fillets, skin-on
- Salt and black pepper to taste
- 2 tablespoons olive oil
For the Spinach and Spring Vegetables:
- 4 cups fresh baby spinach
- 1 cup cherry tomatoes, halved
- 1 cup asparagus, trimmed and cut
- 1 cup snap peas, trimmed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Juice of 1 lemon
Directions:
Pat the sea bass fillets dry with paper towels. Season both sides with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Place the sea bass fillets in the skillet, skin-side down. Cook for 3-4 minutes on each side, or until the skin is crispy, and the fillets are cooked through. The internal temperature should reach 145°F (63°C). In another pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add asparagus and snap peas.
Cook for 2-3 minutes until they begin to soften. Add cherry tomatoes and baby spinach. Cook for an additional 2-3 minutes until the spinach wilts and the vegetables are tender. Season with salt and black pepper. Squeeze the lemon juice over the vegetables and toss to combine. Place a portion of the sautéed spinach and spring vegetables on each plate. Top with the pan-fried sea bass fillet. Garnish with fresh herbs like chopped parsley or dill.
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