Pan-Seared Sea Bass with Summer Quinoa Salad

Ingredients

• 2 sea bass fillets, skin-on
• 1 cup cooked tri-color quinoa
• 1/2 cup charred corn kernels
• 1/2 cup black beans, rinsed
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1/2 avocado, diced
• 2 tbsp crumbled feta cheese
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 1 tbsp extra virgin olive oil
• 1/2 lemon, sliced into wedges
• Salt and black pepper to taste

Instructions

1. Prepare the quinoa according to package instructions and let it cool slightly.
2. In a medium bowl, toss together the cooked quinoa, charred corn, black beans, cherry tomatoes, red onion, and diced avocado.
3. Season the sea bass fillets generously with salt and pepper on both sides.
4. Heat olive oil in a non-stick skillet over medium-high heat. Place the sea bass skin-side down in the pan.
5. Press down lightly with a spatula to ensure even contact. Sear for 4-5 minutes until the skin is crispy and golden.
6. Flip the fillets and cook for another 2-3 minutes until the flesh is opaque and cooked through.
7. Divide the quinoa salad between two bowls. Top with the seared sea bass.
8. Garnish with crumbled feta, fresh dill, and parsley. Serve immediately with fresh lemon wedges.