Seabass with Sautéed Greens and Bacon

A flavorful, balanced dish that combines crispy, smoky bacon with tender fish and vibrant greens.


For the seabass:

2 seabass fillets (skin on)

Salt & black pepper

1 tbsp olive oil

2 slices of smoked bacon or pancetta, chopped

1 clove garlic, minced

Juice of ½ lemon (optional)


For the sautéed greens:

2 cups mixed greens (e.g. kale, spinach, Swiss chard)

1 tbsp olive oil or bacon fat (from above)

1 small shallot, thinly sliced (or ¼ onion)

1 clove garlic, thinly sliced

Salt & pepper

Pinch of red pepper flakes (optional)

Splash of white wine or lemon juice (optional)


Instructions:

Prepare the bacon:

In a skillet over medium heat, cook the chopped bacon until crispy.

Remove with a slotted spoon and set aside, leaving about 1 tbsp of the fat in the pan (save the rest if desired).


Cook the seabass:

Pat the fillets dry and season with salt and pepper.

In the same pan (or clean pan with olive oil), place the seabass fillets skin-side down.

Cook over medium-high heat for ~3–4 minutes until the skin is crispy and golden.

Flip and cook another 1–2 minutes until just cooked through.

Optional: Finish with a squeeze of lemon.


Sauté the greens:

In a separate pan, heat oil or bacon fat over medium heat.

Add shallot and garlic, sauté for 1–2 minutes until fragrant.

Add greens and stir until wilted (2–3 minutes).

Season with salt, pepper, red pepper flakes, and a splash of wine or lemon juice if using.


Plate the greens as a bed, top with the seabass fillet (skin side up), and sprinkle crispy bacon over the top.