Nutari
Spigola Fritta with Zucchini Chips
Crispy-fried sea bass fillets alongside golden zucchini chips, finished with sea salt and a squeeze of fresh lemon for pure coastal elegance.
390kcal
36gProtein
5gCarbs
25gFat
1gFibre
Ingredients
- 180g sea bass fillet
- 150g zucchini, cut into chips
- 60ml olive oil for frying
- 25g almond flour
- salt and pepper to taste
- 1 lemon, cut into wedges
Method
- Heat olive oil in a deep skillet to 170°C.
- Season bass and zucchini chips, dust lightly with almond flour, and fry in batches.
- Bass cooks 3-4 minutes until golden; zucchini about 2-3 minutes until crispy.
- Drain on paper towels and season with fleur de sel.
- Serve immediately with lemon wedges and a pinch of cracked black pepper.
AI-generated recipe — cook foods to safe internal temperatures and check ingredients for allergens. Nutrition is a per-serving estimate.
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