Pan Seared Black Sea Bass on Roasted Broccoli Rabe

You can't go wrong with really fresh fish pan seared and then served over roasted veggies. Simple boiled baby potatoes complete a healthy, quick meal you can't order out faster.

1 bunch broccoli rabe, rinsed and drained, patted dry

2 cloves garlic, thinly sliced

dash crushed red pepper flakes to taste

1 Tbsp olive oil

1 lb black sea bass fillet, cut into 4 portions

Bay seasoning for garnish

Preheat oven to 400F. Toss the broccoli rabe, garlic and red pepper flakes with olive oil. Season lightly with salt and pepper to taste. Turn veggies out onto a large rimmed roasting sheet. Place in oven and roast for about 20 minutes, turning once or twice.

Meanwhile, melt butter in a large non-stick skillet. Place fish portions skin-side up in the skillet when the butter begins to bubble. Brown for 3-5 minutes, just to get a brown finish of the fish.

Carefully flip the fish (I use two fish spatulas to avoid breaking fillets - careful). Cook another 3-5 minutes, depending on the thickness of the fillet.

Plate the broccoli rabe on four plates. Top with one fish portion. Spoon remaining butter on fish. Garnish with Bay seasoning. Serve with boiled baby potatoes if desired. Serve with lemon wedges.

Serves 4.

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