Pan-Fried Sea Bass
Serving Size / Yield
4 servings
Ingredients
- 1 lb. escarole
- 3 Tbs. olive oil
- 3 garlic cloves, thinly sliced
- crushed red pepper
- 1/4 C. raisins
- salt
- 1 1/4 lbs. sea bass, 1 1/2-inches thick
Directions
Separate leaves of the escarole and wash it in cool water. Stack leaves and cut them crosswise into 1-inch strips. Pour 2 Tbs. olive oil into a large pot. Add garlic and a pinch of red pepper. Cook over medium heat until garlic is golden, 2 minutes. Add escarole, raisins and a pinch of salt. Cover the pot and cook until escarole is tender. Should take 10 minutes.
Rinse fish and pat dry. Sprinkle pieces with salt and pepper. In a medium skillet, heat 1 Tbs. oil over medium heat. Add fish pieces skinned-side up. Cook until fish is golden brown, 4-5 minutes. Cover pan and cook for 2-3 more minutes. Transfer escarole to 4 serving plates. Top with the fish browned side up. Serve.
