Skillet Sea Bass with Sumac Onions
Crisp-skinned sea bass fillets with a sumac and parsley onion salad, tomatoes and bread.
- Cuisine
- Turkish · Bodrum
- Time
- 20 min total (15 min hands-on)
- Serves
- 4
Ingredients
For 4 servings.
- 1 1/2 lb sea bass fillets
- 3 tbsp olive oil
- 1 tsp salt
- 1 red onion, thinly sliced
- 2 tsp sumac
- 1/2 cup chopped parsley
- 3 tomatoes, sliced
- 1 lemon
- 1 baguette
Method
- Rub the onion with the sumac and half the salt, then mix with the parsley.
- Pat the fish dry, season with the rest of the salt and fry skin side down in the oil for 4 minutes, then turn and cook 2 minutes more.
- Serve the fish with the sumac onions, the tomatoes, lemon wedges and bread.
Diets and allergens
Fits: Pescatarian, Dairy-free
Free from: Milk, Egg, Peanuts and tree nuts, Shellfish (crustaceans and molluscs), Soy, Sesame
Contains: Fish, Gluten, Wheat
Based on ingredients; check labels. Packaged foods such as broth, bread and spice mixes vary by brand.
Nutrition per serving
- Calories
- 467 kcal
- Protein
- 39.7 g
- Carbohydrates
- 42.6 g
- Fat
- 15.4 g
- Fiber
- 4.3 g
- Sodium
- 980 mg
Nutrition is estimated from USDA FoodData Central and may differ from what you cook. Not medical advice.
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