Tag Archives: Seabass

Pan fried and grilled savoury seabass fillets

IMG_20151115_125142I saw this dish in an Indian restaurant named Amaya. It has a beautiful buttery flavour. I decided to reproduce.

Ingredients

2 seabass fillets

3 tbsp soft unsalted butter

2 tbsp soft cheese (I found it in my fridge, I thought it wouldn’t do any harm)

1 tbsp coconut cream or desiccated coconut (if you use desiccated coconut, roast it slightly)

1 snall red swert chili paprika deseeded, chopped

1 tbsp garlic paste crushed with the blade of your knife

1/2 lemon juice squeezed

Salt, black pepper to season

Method

Spread the fillets on your chopping board and cut the belly part and discard.

I used salt and black pepper mills to season the fish.

While the fish is having its rest, make the butter.

Mix the ingredients together, season as you like with salt and black pepper.

Put a frying pan on the hob (not on the maximum heat, only 70-80 %).

Heat one tbsp of oil and place the fillets with skin side down.

Fry until the skin becomes crispy. Remove it from the hob and spread the butter generously on the fish.

Put the pan under the grill for 5 minutes.

When it’s ready let it rest for s few minutes and serve.

I served with my favourite baby spinach avocado salad.

Enjoy!

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Seabass baked in bag with spinach

I wanted to make a little more tasty fish with spinach, so I found out this recipe.

Simply I made a spinach salad. Spinach likes garlic and onion, so I used both.

for one person

1 handful of baby spinach

1 tbsp shallots sliced

1 garlic clove sliced

lemon slices

1 tbsp sweet mustard dressing

1 tsp lemon juice or white wine vinegar

salt, coarse black pepper

Mix it well and keep aside.

In the meantime start to prep your seabass. I bought a pair of seabass fillets to spare time.

I took a nose to check if it is fresh, because I don’t wash fish. The flavours are in the juices of the flesh, why to throw. If it smells, only a little, I throw and don’t use.

I always cut the belly part from the fillet, I don’t like it.

Brush with a little lemon juice, season with salt and black pepper from your pepper or salt mill. I like it, when pepper pieces crack under my teeth. Use approximately 1/2 teaspoon of black pepper for each fillet. Keep aside.

In the meantime prepare the paper and a small tray.

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I use cake baking parchment, it is round, I don’t have to bother with tayloring.

I put it under running water like piece of cloth, twist the water out and lay on the table.

Pour a little olive oil on the paper, and arrange the spinach mixture.

Before placing the fish on the spinach bed, in a pan on  little oil fry the fillet with the skin down (to get the fat out). We don’t have to fry the fish, only the skin.

When the skin is crispy, place it on top of the spinach, fold over the other half of the paper and seal it.

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i don’t add whit wine to the envelope, because I used dressing and white wine vinegar.

Place the envelope onto a tray and bake for 15 minutes.

When it’s ready let it rest for 5 minutes, then serve with rice or boiled new potato.

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Enjoy!

 

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