Seared Bass Recipe


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Seared Bass


Scorch the green pepper with a blowtorch or over a gas ring until black all over.  Wrap in cling film and leave to steam for about 5 minutes.  Then peel, core and chop into small chunks and put into a bowl.

Skin tomatoes by placing in a pan of boiling water for 10 -15 seconds, then put them straight into iced water to stop them cooking, peel, deseed and chop into small chunks and add to the peppers.

Halve the cucumber lengthways, deseed and dice. Saute the dice in hot oil until lightly browned, then add to the bowl.

Add some more oil and then the diced onion to the same pan for about 5 minutes until softened and brown, then add to the bowl.

Add chopped chilles and grated garlic, lime zest and juice, coriander and olive oil.  Mix and season, set aside until ready to serve.


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

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.