Szechuan‑Pepper Crusted Sea Bass with Zucchini Noodles

Ingredients

• 3 pieces Sea bass fillets
• 2 tablespoons Szechuan peppercorns
• 1 tablespoon Fresh ginger, grated
• 2 tablespoons Olive oil
• 3 medium Zucchini
• 3 tablespoons Low‑sodium soy sauce
• 1 tablespoon Rice vinegar
• 1 teaspoon Garlic, minced
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   Toast the Szechuan peppercorns in a dry skillet over medium heat for 2‑3 minutes until fragrant, then grind them finely in a spice grinder or mortar.

2. 2

   Pat the sea bass fillets dry, season with salt and black pepper, then brush each side with olive oil.

3. 3

   Press the ground Szechuan pepper and grated ginger onto both sides of the fillets, forming a crust.

4. 4

   Heat a non‑stick skillet over medium‑high heat and add a drizzle of olive oil. Cook the crusted sea bass 4‑5 minutes per side, or until the fish flakes easily and the crust is golden (total cook time ~12 minutes).

5. 5

   While the fish cooks, spiralize the zucchini into noodles and place them in a large bowl.

6. 6

   In a small saucepan, combine soy sauce, rice vinegar, minced garlic, and a pinch of salt; simmer for 2 minutes, then toss the zucchini noodles in the glaze until lightly coated.

7. 7

   Divide the glazed zucchini noodles among three plates, top each with a sea bass fillet, and serve immediately.