Dinner for two should always be amazing—this one is no exception to that rule.
Prep Time: 30 Minutes (mostly chopping)
Cook Time: 10 Minutes
Bake Time: 15 Minutes
Total Time: 55 Minutes
Sea Bass (6-8 oz, cut into two pieces)
Peach (1, small cubes)
Chili Pepper (1/2, minced)
Red Pepper (1, roughly chopped)
Scallion (1 stalk, finely chopped)
Carrots (2, large. peeled and finely chopped)
Arugula (1/2 oz)
Vegetable Oil (2 tbsp)
Large Mixing Bowl
12 Inch Nonstick Pan
8 Inch Pan with Lid
1. MIX IT UP: preheat your oven to 350º.
Chop your carrots and then put them in your 8 inch pan.
Add water to your pan so that is rises up to half the height of your carrots (yes, so not very much water). Tilt your lid on so that a little bit of air can escape.
Turn your heat to high and cook till all of your water evaporates—roughly 3 minutes. Remove your carrots and allow them to cool to room temperature.
Chop your peach, chili pepper, red pepper, scallion and put them in your mixing bowl.
Add in your carrots, arugula and salt. Use your tongs to mix everything together.
2. ONE FISH, TWO FISH: use your paper towel to fully dry your fish.
Season your fish with your salt, pepper and garlic powder.
Heat your vegetable oil in your nonstick pan.
Your oil should literally be smoking before you put your fish in it. Be careful, the oil will spit when you put the fish into it.
Put your fish skin down on your oil. Shift it around a bit so it doesn’t stick and then allow it to sit till the skin is crisp—about 3 minutes.
Turn off your heat and transfer your fish to a parchment lined baking sheet.
Bake till your fish is 145º—roughly 15 minutes.
3. PLATE IT: place your fish on the plate you plan to serve it off of.
Pile some of your peach mixture on top (you will have some extra left over—trust me, you’ll thank me when you can add some extra on top when you’ve finished demolishing it)
Eat and enjoy!