One-Pan Sea Bass Fillet with Red Cabbage, Celery Root and Kale
Autor: Andrii M.
- Berbere (etiopska mieszanka przypraw)2 g7 kcal
- Czerwona kapusta1 główka279 kcal
- Fasola czarne oczko73 g245 kcal
- Jarmuż1 pęczek53 kcal
- Labraks243 g236 kcal
- Ogórecznik1 pęczek6 kcal
- Olej rzepakowy30 ml265 kcal
- Seler korzeniowy1 szt.168 kcal
- Sól4 g0 kcal
Kaloryczność jest szacowana na podstawie danych tabelarycznych. Jeśli liczysz kalorie ze względów zdrowotnych, sprawdzaj dokładne wartości.
Tender sea bass fillet paired with red cabbage, celery root and kale and black-eyed peas, finished with borage and a hit of berbere spice blend. 1. Pat the sea bass fillet dry and season with salt, berbere spice blend. 2. Heat canola oil in a heavy pan and sauté the sea bass fillet until it develops a deep golden crust, about 20 minutes. 3. Add red cabbage, celery root and kale to the pan and cook until just tender, stirring in borage for fragrance. 4. Cook the black-eyed peas separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.