Spicy Pan-Seared Sea Bass with Roasted Sweet Potato and Zucchini Noodles

• 2 piece sea bass fillets, skin-on
• 3 tbsp olive oil
• 1 piece sweet potato, cut into wedges
• 1 piece zucchini, spiralized into noodles
• 1/2 piece red bell pepper, thinly sliced
• 2 clove garlic cloves, minced
• 1/2 tsp red chili flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 piece lemon wedge
• 1 handful microgreens for garnish (optional)

1. 1

   Preheat the oven to 400°F (200°C). Toss the sweet potato wedges with 1 tablespoon of olive oil, salt, and pepper. Roast on a baking sheet for 25 minutes until tender and caramelized.

2. 2

   Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the minced garlic, red chili flakes, and sliced red bell pepper, sautéing for 2 minutes.

3. 3

   Add the spiralized zucchini noodles to the skillet and cook for 2-3 minutes until just tender. Season with salt and pepper, then transfer to a serving plate along with the roasted sweet potato.

4. 4

   Pat the sea bass fillets completely dry with paper towels and season both sides with salt and pepper.

5. 5

   Heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Place the fish skin-side down in the hot pan, pressing gently with a spatula for 30 seconds to ensure even skin contact.

6. 6

   Sear for 4 minutes until the skin is very crispy, then carefully flip and cook for an additional 1-2 minutes until the fish is cooked through.

7. 7

   Place the crispy sea bass on top of the zucchini noodles and sweet potato. Garnish with microgreens and serve immediately with a fresh lemon wedge.

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