#softandflaky

Indulge in the succulent flavors of Chilean sea bass with this easy-to-make recipe. The combination of searing and baking ensures a crispy exterior and tender, flaky interior. The hint of lemon and garlic infused in buttery goodness enhances the delicate taste of the sea bass, making it a delightful dish for any occasion.

Ingredients: 4 fillets of Chilean sea bass 6 oz each. 1 lemon, sliced. 2 tablespoons olive oil. Salt and pepper to taste. 2 cloves garlic, minced. 2 tablespoons chopped fresh parsley. 1 tablespoon butter. 1/4 cup dry white wine.

Instructions: Start by heating the oven to 400F 200C. Salt and pepper both sides of the Chilean sea bass fillets. A skillet that can go in the oven should have olive oil in it. For two to three minutes on each side, sear the sea bass fillets until they turn golden brown. Turn off the heat and add the butter, lemon slices, and minced garlic to the pan. Put white wine on top of the fish. Place the skillet in an oven that has already been heated up. Bake for 10 to 12 minutes, or until the fish is fully cooked and flaky when a fork is used to test it. Add chopped parsley as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

These vegan peach scones are tender, flaky, and bursting with juicy peach flavor. Perfect for breakfast or a sweet afternoon snack!

Ingredients: 2 cups all-purpose flour. 1/4 cup granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1/3 cup vegan butter, chilled and cubed. 1/2 cup almond milk or any other plant-based milk. 1 teaspoon vanilla extract. 1 cup diced peaches fresh or canned. 1 tablespoon maple syrup optional, for brushing.

Instructions: Preheat the oven to 400F 200C and line a baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the chilled vegan butter to the dry ingredients and use your fingers or a pastry cutter to incorporate it until the mixture resembles coarse crumbs. Stir in the almond milk and vanilla extract until just combined. Gently fold in the diced peaches until evenly distributed throughout the dough. Transfer the dough onto a lightly floured surface and shape it into a circle about 1 inch thick. Using a knife or pastry cutter, cut the circle into 8 equal wedges. Place the scones on the prepared baking sheet, leaving space between each one. If desired, brush the tops of the scones with maple syrup for a shiny finish. Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown and cooked through. Allow the scones to cool slightly before serving. Enjoy!

Prep Time: 15 minutes

Cook Time: 18 minutes