Green sea bass salad
I came up with this salad just to use two leftover plain sea bass fillets from the previous night. I am feeling strangely proud of it.
The fillets were not enough to make a whole meal so I decided they would help make a fun friday salad.
I immediately wanted to use some sauted cabbage and peas if only to include the acidic heat of the lemon pepper seasoning, which I always go for when cooking fish.
At this point it didn't look like a salad at all so I decided to use some fresh produce to balance it out.
And then there it was...
Fun. Friday. Salad.
Green sea bass salad
I came up with this salad just to use two leftover plain sea bass fillets from the previous night. I am feeling strangely proud of it.
The fillets were not enough to make a whole meal so I decided they would help make a fun friday salad.
I immediately wanted to use some sauted cabbage and peas if only to include the acidic heat of the lemon pepper seasoning, which I always go for when cooking fish.
At this point it didn't look like a salad at all so I decided to use some fresh produce to balance it out.
And then there it was...
Fun. Friday. Salad.
Cooking Instructions
- 1
Mix lettuce, celery and leeks in a large salad bowl. Sprinkle some apple cider vinegar.
- 2
In a different bowl, mix the flour, baking powder and a pinch of salt. Add any seasonings if you'd like to. Then coat the chopped sea bass with the mix. Cook over high heat with vegetable oil until lightly browned. Set aside to cool.
- 3
Throw the cabbage in a well-oiled pan over medium heat. Add salt and pepper to taste. Stir and toss until slightly transluscent and/or borders get golden brown. Set aside to cool.
- 4
If using frozen peas, cook in boiling water with lemon pepper seasoning and salt to taste. If using fresh peas, sautée with those same seasonings. Set aside to cool.
- 5
Add the cooled cabbage, peas and sea bass to the salad bowl. Gently toss and enjoy.
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