Name: Garlic Robalo with Fresh Salad
Total time: 20 min
Yield: 1 serving
Ingredients: 200g Robalo fillet; 2 cloves garlic, minced; 2 tablespoons olive oil; Salt and pepper to taste; Juice of 1/2 lemon; 1 cup mixed greens (lettuce, arugula, spinach); 1/2 tomato, diced; 1/4 cucumber, sliced; 1 tablespoon balsamic vinegar; Fresh herbs (parsley or basil) for garnish

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A delightful dish of Robalo (sea bass) sautéed in garlic and olive oil, paired with a refreshing salad. Perfect for a light yet flavorful meal, this dish highlights the freshness of the fish complemented by crisp vegetables.

Salad

Steps

Start by seasoning the Robalo fillet with salt, pepper, and lemon juice. Let it marinate for about 10 minutes.
Heat olive oil in a pan over medium heat and add minced garlic, sauté until fragrant (about 1 minute).
Add the marinated Robalo to the pan and cook for 4-5 minutes on each side until the fish is cooked through and flakes easily with a fork.
While the fish is cooking, prepare the salad by mixing the greens, diced tomato, and sliced cucumber in a bowl. Drizzle with balsamic vinegar and toss to combine.
Serve the garlic Robalo on a plate, with the fresh salad on the side, and garnish with fresh herbs.

Tips for Garlic Robalo with Fresh Salad

The fish should look opaque and separate into moist flakes; dry, tight flakes are a sign it has cooked too long.
Garlic can turn bitter if it browns deeply, so keep an eye on its color as it cooks.
Use a wide pan so the fillet sits flat, and a thin spatula to help keep it intact when turning.

Drink pairing

A crisp, dry Sauvignon Blanc
Its bright acidity and citrus notes complement the lemon, garlic, and fresh salad without overpowering the delicate fish.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate cooked fish and salad separately within 2 hours, and use within 3–4 days. The salad is best eaten fresh; reheat the fish until steaming hot before serving.