Sea bass recipes recipes
Our top 3 of 17 Sea bass recipes recipes
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Steamed Thai-style Sea Bass & Rice
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Seabass with Leek and Pea Puree
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Pan-fried Sea Bass with Spanish Olives, Piquill
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Ingredients
- 2 large bunches fresh coriander
- 2 thumb sized pieces fresh ginger, peeled
- 3 cloves garlic, peeled
- 2 fresh red chillies, halved deseeded
- 2 teaspoons sesame oil
- 6 tablespoons soy sauce
- 2 Limes - zest and juice
- 1 400ml tin of coconut milk
- 400g basmati rice
- 4 170g sea bass fillets, pinboned skin scored
- handful sugarsnap peas or mangetout
- bunch spring onions
- 1-2 fresh chillies, deseeded finely sliced
- 1 lime, quartered
Method
- Preheat the oven to 200C/400F/gas 6. in a food processor or liquidizer, whiz up the coriander stalks, half of the coriander leaves, the ginger, garlic, halved chillies, sesame oil, soy sauce, lime juice and zest and coconut milk. This will give you a lovely fragrant Thai-style paste.
- Cook your rice in salted, boiling water until it's just undercooked, then drain it in a colander. Scoop it into a high sided roasting tray. Pour your Thai paste over the rice and mix it in well, then shake it out flat. Lay the fish fillets on top, scatter over the sugar snap peas or mangetouts, then cover the dish tightly with tinfoil and put it in the preheated oven for around 15 minutes. Remove the foil and sprinkle over the spring onions, the sliced chilli and the other half of the coriander leaves. Divide between you plates with a wedge of lime
Tips
To serve the stylish: Dust the plate with a little black pepper. Place a generous helping of leek and pea puree and potatoes on the side and drizzle with some extra virgin olive oil. Garnish with a wedge of lemon.
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Add commentIngredients
- 4 fillets Seabass-skin on
- 500g Leeks-sliced
- 300g Petite Pois frozen peas
- 1 Juice of lemon
- 450g New potatoes-cut into small cubes
- for frying Olive oil
- 200g Cherry tomatoes on the vine-cut into bunches
- Salt and freshly ground black pepper
- 1 Lemon-cut into wedges
Method
- 1. Pre-heat the oven to 200C/400F/Gas mark 6.
- 2. Cook the leeks and peas in boiling salted water for 3 minutes or until tender. Drain, then whizz in a food processor with salt and pepper. Remove and set aside.
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- 3. Heat the olive oil in a large frying pan. Add the potatoes and cook covered for 10 minutes or until soft and golden.
- 4. In a separate pan, heat a little oil and cook the seabass. Cook skin side down first for 3-4 minutes or until completely cooked through.
- 5. Place the cherry tomatoes on an oven tray. Roast for 5 minutes.
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Add commentIngredients
- 4 x 150g Seabass
- 1 tin piquillo peppers
- 1 handful Spanish caperberries
- 4 cloves garlic
- 100ml Spanish olive oil
- A dash of salt
- a dash of pepper to taste
- 1 small glass dry fino sherry
- 1 jar pitted Spanish black olives
- 2 sprigs Flat parsley
Method
- Wash and pat dry your sea bass fillets and put to one side to pan fry later.
- Open the tin of piquillo peppers, cut them in half and remove any seeds.
- Drain the caperberries and olives and put these aside also.
- Peel and thinly slice the garlic cloves and onion, then add half of the olive oil to a hot pan and fry over a medium heat until golden brown.
- Add the piquillo peppers and sauté for a further 30 seconds, before adding the purple Spanish olives and caperberries and sauté again.
- Season with salt and pepper and add a splash of Fino. Let the alcohol burn and sprinkle a touch of finely chopped parsley into the pan. Taste the seasoning and alter if needed.
- Take a separate non-stick pan and place over a high heat and pour in a touch of Spanish olive oil.
- Score the skin of the sea bass through and then pan fry skin side down until ¾ done, turn over, season the skin with some salt flakes and cook for one more minute.
- Spoon the Spanish olive sauce on to a plate and place the sea bass on the top, drizzle over a touch of olive oil to finish.
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