Dinner
Pan-Seared Sea Bass with Chestnut Mushrooms, Burnt Garlic Oil & Toasted Hazelnuts
A whole sea bass fillet, skin-side down in a screaming-hot pan, until skin crisps to burnished bronze. Sautéed chestnut mushrooms build umami, then toss it all in a deep-brown garlic oil studded with toasted hazelnuts. Autumn on a plate in under 20 minutes.
761calper serving
37gprotein
15gcarbs
64gfat
8min prep 15min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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