Greek · intermediate
Greek Pan-Seared Seabass With Tomato Caper Gravy And Spinach Orzo
A vibrant Mediterranean skillet featuring pan-seared seabass fillets served over creamy spinach-infused orzo pasta with a tangy tomato and caper pan sauce.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
In a saucepan, bring vegetable stock to a boil, add orzo pasta, reduce heat to medium, and cook for 8 to 9 minutes until tender; stir in fresh baby spinach until wilted, then cover and keep warm.
- 02
Pat seabass fillets completely dry with paper towels and season skin side lightly with salt.
- 03
Heat 2 tablespoons of olive oil in a non-stick skillet over medium-high heat until shimmeringly hot.
- 04
Place fish fillets skin-side down and press gently with a spatula for 10 seconds; cook undisturbed for 4 minutes until skin is crispy, then flip and cook for 2 minutes until opaque throughout. Transfer to a warming plate.
- 05
In the same skillet, add remaining 1 tablespoon of olive oil and minced garlic, sautéing for 30 seconds until fragrant.
- 06
Add diced tomatoes, capers, and dried dill to the skillet, simmering for 3 to 4 minutes until liquid reduces into a light gravy, then spoon over seared fish and warm spinach orzo.
A LITTLE KITCHEN KNOW-HOW
Skin-Side Pan Searing
Cooking fish predominantly skin-side down under gentle pressure to achieve crisp skin and delicate flesh.
Notes from the kitchen
- Drying the fish skin thoroughly before frying ensures an exceptionally crispy skin without sticking to the pan.
- Capers add a bright salty burst that balances the rich savory fish and tomato gravy.
- Original home-cooking adaptation inspired by Greek; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.