Ingredients
Scale
- 2 Chilean seabass fillets
- 2 cups collard greens, chopped
- 1 cup corn kernels
- 1 cup cherry tomatoes, halved
- 2 tablespoons miso paste
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Season the seabass fillets with salt and pepper, then add them to the skillet, cooking for 4-5 minutes per side until golden brown and cooked through.
- Remove the fish from the skillet and set aside.
- In the same skillet, add garlic and sauté for 1 minute until fragrant.
- Add collard greens and corn, cooking until greens are wilted.
- Stir in cherry tomatoes and cook for an additional 2 minutes.
- Reduce heat and mix miso paste with heavy cream, stirring until smooth. Add to the skillet with vegetables.
- Return the seabass to the skillet, spooning the sauce over the top.
- Cook for one more minute, then serve immediately.
Notes
- For a lighter dish, substitute heavy cream with coconut milk.
- Feel free to add other vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan-Seared
- Cuisine: Chilean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 fillet with vegetables
- Calories: 600
- Sugar: 4g
- Sodium: 350mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 100mg