White sea bass has a mild and delicate flavor that can pair well with the slightly sweet and smoky flavor of Jimmy Nardello peppers.
Here's a simple recipe that combines the two:
- White sea bass fillets
- Jimmy Nardello peppers, sliced
- Olive oil
- Salt and pepper
- Lemon zest
- Fresh lemon juice
- Fresh chopped parsley
- Optional: garlic cloves, minced, for extra flavor
- Start by patting the sea bass fillets dry with a paper towel. This helps to achieve a crispy sear.
- Season the fillets with salt, pepper, and a bit of lemon zest on both sides. Set them aside while you prepare the peppers.
Saute the Peppers:
- Heat a skillet over medium-high heat and add a drizzle of olive oil.
- Add the sliced Jimmy Nardello peppers and optional minced garlic to the skillet.
- Sauté the peppers for a few minutes until they start to soften and develop a slight char. You want them to remain slightly crispy and smoky.
- Once the peppers are cooked, remove them from the skillet and set them aside.
Cook the Sea Bass:
- In the same skillet, add a bit more olive oil if needed. Heat it over medium-high heat.
- Carefully place the seasoned sea bass fillets in the skillet, skin side down if they have skin.
- Let the fillets cook undisturbed for a few minutes until the bottom develops a golden-brown crust. The exact time will depend on the thickness of the fillets.
- Gently flip the fillets and cook the other side until the fish is cooked through and flakes easily with a fork.
Assemble and Serve:
- Place the cooked sea bass fillets on serving plates.
- Spoon the sautéed Jimmy Nardello peppers over the fillets.
- Squeeze some fresh lemon juice over the fish and peppers to brighten the flavors.
- Garnish with chopped fresh parsley for a burst of color and freshness.
Serve your pan-seared white sea bass with Jimmy Nardello peppers alongside your favorite side dishes, such as rice, quinoa, or roasted vegetables. The combination of the delicate sea bass, smoky peppers, and citrusy notes will create a delightful and flavorful meal.