Sautéed Ramps with Pan Seared Bass

Sautéed Ramps with Pan Seared Bass
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2
Choose whichever leafy greens and fish are in season and local to where you are; any veg and protein are fair game and you'll never go wrong with garlic and oil!
  • 2 tablespoons coconut oil
  • 4 cloves garlic, smashed (or more)
  • 2 6-oz Sea Bass fillets
  • 2 bunches organic ramps, washed and chopped
  • 1 small lemon, halved and pits removed; one half reserved for garnish
  • Red pepper flakes, to taste
  1. Heat oil in skillet over medium high
  2. Add garlic and sauté two minutes, stirring, then remove from pan
  3. Pat fish dry with paper towels and sear in pan, skin side down first, roughly five minutes, turning over half way
  4. Remove fish from skillet; place on plate and tent with foil
  5. Add chopped ramps to skillet and sauté roughly one minutes
  6. Divide the ramps into two portions and plate, followed by one fillet on each plate
  7. Squeeze lemon on each and garnish with remaining lemon wedge
  8. Sprinkle with red pepper if desired