Pan-fried sea bass with tomatillo, avocado and fennel relish
Votes: 3
Time: 25 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
This recipe will give you tender fish with a delicious crust that will crisp up in just a couple of minutes without overcooking. Fillet the sea bass and fry in a hot pan until the oil begins to smoke. Flip the fish over and baste the crispy skin with melted butter. Serve the fried fish with a relish of avocado, tomatillos, and fennel, finely chopped and mixed with honey, a splash of vinegar, lime juice, and vegetable oil. It will perfectly complement the fish with its vibrant flavor and delicate, buttery texture.
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:
Crispy fish
- 1 black sea bass, filleted with skin, 120-180g each, make cuts in the skin
- Rapeseed oil
- 1 tbsp (15 g) butter
- Olive oil for serving
Relish
- 1 medium fresh physalis, peeled, washed and diced
- Half a large ripe avocado, peeled and pitted, cut into small cubes
- Half a serrano pepper, seeded and finely diced
- 1/4 small fennel root, cut into strips
- 1/4 small red onion, thinly sliced across the grain
- 1 tbsp. l. rapeseed oil
- Juice of half a lime
- A little red wine vinegar
- Honey
- 2 tbsp chopped fresh cilantro
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Cooking the dish according to the recipe:
- RelishIn a medium bowl, combine the tomatillos, avocado, serrano, fennel, and onion. Drizzle with canola oil, lime juice, vinegar, and honey. Season with salt and pepper and stir in the cilantro.
- Crispy fishHeat a frying pan over medium-high heat. Add a little canola oil and heat until it begins to smoke.
- Meanwhile, season the fish with salt and pepper on both sides. Place the fillets skin-side down in the hot pan, pressing them down with a spatula. Add the butter to the pan and let it melt. When the edges of the fish are golden brown after 3 minutes, flip it over. Reduce the heat and cook for another 2 minutes. Spoon the melted butter over the crispy skin.
- Transfer the fish to a plate. Drizzle with a little olive oil. Serve with leaf lettuce and relish made from physalis, avocado and fennel.
Categories:
recipe / Pan / Main courses / Fish and seafood / Bobby Flay
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