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Frequently paired with
The best thing to pair and share with BLACK BASS
Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Rice
In a saucepan, bring 2 cups of water to a boil. Add the rice and salt, reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and water is absorbed. Stir in the peas during the last 5 minutes of cooking.
Char the Chard
While the rice is cooking, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the Swiss chard and sauté for about 3-4 minutes until it wilts and begins to char slightly. Season with salt and pepper, then remove from heat.
Cook the Black Bass
In the same skillet, add another tablespoon of olive oil and heat over medium-high heat. Season the black bass fillets with salt and pepper. Place the fillets skin-side down in the skillet and cook for about 4-5 minutes until the skin is crispy. Flip the fillets and cook for another 3-4 minutes until cooked through.
Serve
Plate the rice and peas, top with the charred chard, and place the black bass fillet on top. Squeeze fresh lemon juice over the dish before serving.