Pan seared Sea bass with a charred zucchini and chickpea salad. Recipe: Salad: 1 (15 ounce) can chickpeas, drained 1/3 cup roasted bell peppers in a jar, chopped 1/4 cup parsley, chopped 1/3 cup red onion, chopped 1 zucchini, chopped -Slice the zucchini in half and cross hatch the insides. Season with salt and set aside on a plate for 10 minutes to draw out excess water. In a cold pan, add oil and place zucchini facing down. Cover with a lid. Turn heat to medium high and sear. Remove and chop. Dressing: 2 tablespoons red wine vinegar 4 tablespoons olive oil 2 garlic clove minced 1 teaspoon dried oregano 1/2 teaspoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper -Add all ingredients to a bottle and shake to mix. Add chickpeas and about 1/3 of the dressing to a large bowl and mix. Microwave for 90 seconds, mixing occasionally, and let sit for 20 minutes. -Mix in the remaining vegetables, and desired amount of dressing to create the salad. Pan seared sea bass: 2 (6) oz sea bass filets Salt & pepper 4 tablespoons butter zest from 1/2 a lemon lemon juice for serving -Pat sea bass dry and season with salt and pepper. Let sit at room temperature for 20 minutes. In a pan over medium high heat, add oil and set fish down skin side down. Sear for 4 minutes undisturbed. Flip and cook undisturbed for 3 minutes. Lower heat to medium and add butter and lemon zest and baste for 2 more minutes. #EasyRecipes #quickrecipe #foodtiktok #foodies
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