Seared Bass Recipe
April 5, 2016
INGREDIENTS Serves 4
4 sea bass fillets: 200 g each – scaled and pin boned, plain flour for dusting, veg oil for frying, butter for basting, lemon to squeeze over at the end.
Salsa: 2 greeen peppers, 8 – 10 tomatoes, 1/2 cucumber, 1 onion finely diced, 3 green chillies chopped seeds and all, 4 garlic cloves grated, 2 unwaxed limes zested and juiced, 3 tablespoons of chopped coriander stems and leaves, 2 -3 tablespoons of olive oil.
Soured Cream: 150 g soured cream, zest of 1 unwaxed lime, 2 tablespoons of chopped mint, 2 tablespoons of chopped coriander stalks.
Add all ingredients to a bowl, mix and set aside.
Method Sea Bass
Make shallow parallel incisions in the skin (not the flesh) with a sharp knife. Dust the fillets with flour and shake off any excess. Season with salt. Heat a non stick pan and add a splash of oil. When hot lay the fillets in the pan skin side down. Hold in place until they relax and stop curling up. Cook for 3 -4 minutes until the skin is crispy and the fish almost cooked through. Flip over and cook the other side for 1 – 2 minutes and then add a knob of butter and a squeeze of lemon juice. Baste the fish and then remove from the heat.