Grilled sea bass with herb salsa
Votes: 3
Time: 2 hours 40 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Grilled Sea Bass with Herb Salsa - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 anchovy fillets, rinsed
- 1 tbsp capers
- 1 clove garlic, coarsely chopped
- 1/2 tsp dried red pepper flakes
- Coarse sea salt
- 1 cup loosely packed fresh parsley
- 1/2 cup loosely torn fresh mint
- 1 tbsp fresh marjoram or oregano
- 2/3 cup olive oil
- 2 tablespoons fennel seeds
- 2 tsp dried Provencal herbs
- 12 sea bass fillets with skin (120-140 g each), remove bones
- Juice of 1 lemon, slices for serving
- 1 small green bell pepper, diced
- 2 medium-sized cucumbers, peeled and seeded, cut into cubes
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Recipes with similar ingredients: Anchovies, capers, garlic, red pepper flakes, parsley, mint, marjoram, oregano, fennel seeds, Provencal herbs, sea bass, perch, lemon juice, lemon, sweet pepper, cucumbers, salsa sauce
Cooking the dish according to the recipe:
- Place the anchovies on a cutting board, capers, garlic and pepper flakes, chop finely. Then sprinkle with 1 teaspoon of salt and, using the flat side of a knife, grind into a paste.
Place the paste in a food processor or blender, add the parsley, mint, and marjoram. Turn on the blender and slowly pour in the olive oil through the hole in the lid, blending until smooth. Transfer the salsa to a medium bowl. - Toast the fennel seeds in a frying pan over medium heat for 3-4 minutes. Place in a mortar and pestle and grind to a powder. Transfer to a separate bowl and toss with 1/4 cup salsa and herbes de Provence. Place the fish fillets in a shallow dish and rub with the salsa mixture. Cover and refrigerate for 2-4 hours.
- Meanwhile, combine the remaining salsa with lemon juice, bell pepper, and cucumber. Cover and refrigerate until serving.
- Heat a large skillet over medium-high heat. Remove any excess marinade from the fish. Place the fish in the skillet, skin side down, and cook for 4 minutes, until golden brown. Flip the fish over, pressing it firmly into the skillet with a spatula, and continue cooking for another 2 minutes. Serve with salsa and lemons.
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