1. Prepare Your Ingredients: Start by seasoning the sea bass fillets with salt and pepper. Lightly slash the skin side diagonally in 2-3 places to ensure even cooking and crispiness. Trim and cut the green beans into 2-centimeter pieces and slice the chili and spring onions thinly. If you’re including optional vegetables like bell peppers or asparagus, wash, chop, and set them aside.
2. Heat the Pan: Heat a large, non-stick skillet or frying pan over medium-high heat with grapeseed oil or a small amount of butter.
3. Cook the Sea Bass: Place the seasoned fillets skin-side down in the hot pan. Let them cook undisturbed for 4-5 minutes until the skin becomes crispy and golden brown. Flip the fillets and cook the other side for another 1-2 minutes until the fish is opaque and flakes easily with a fork.
4. Sauté the Vegetables: In the same pan, add more butter or oil if needed. Toss in the sliced chili, spring onions, and green beans. Cook for 2-3 minutes, stirring occasionally, until the veggies are tender yet crunchy.
5. Add Optional Ingredients: If using garlic or ginger, add them to the pan during the final minute of sautéing to avoid burning. For an extra flavor boost, drizzle soy sauce or a splash of wine to deglaze the pan.
6. Plate the Dish: Arrange the sautéed vegetables as a bed on a serving plate. Place the crispy sea bass fillets on top of the vegetables.
7. Garnish and Serve: Finish the dish with optional garnishes like parsley, a dollop of spicy pesto, or freshly squeezed lemon juice. Serve the meal warm with sides like quinoa or roasted potatoes if desired.
8. Enjoy Your Meal: Relish the flavorful combination of crispy sea bass, spicy chili, and fresh greens in this vibrant and healthy dish.