Classic Olives
Wild Cornish Sea Bass Fillets
Preserved Moroccan Lemons
Cornish Sea Salt
SEA BASS PANFRIED WITH PRESERVED LEMON
Just landed from the crystal clear waters around the Cornish coast, day fresh wild sea bass, prepared and filleted, ready to cook and enjoy.
We provide the principal ingredients for a Sea Bass for 2 to 3 people. You choose the delivery address and date.
Nibbles1 jar Olives et al Olives
Main Course
2 fillets of wild Cornish sea bass (from 1kg + fish) prepared,packed and ready to cook
1 bottle balsamic glaze
1 Moroccan Preserved Lemons
This recipe is a simple quick one pan dish cooked in under 10 minutes.
Rinse the sea bass in fresh water, pat dry with kitchen towel, if necessary portion the fillets into smaller pieces.
If you are serving a salad or hot bread, now is the time to prepare them.
Heat a non stick or heavy pan, add a little olive oil and place the fillets in to the pan skin side down.
Turn over both the fillets when they have a nice light brown colour showing.
Add a segment of diced preserved lemon skin (discard the flesh as it will be very salty).
Remove the pan from the heat and leave to finish cooking for a few minutes.
Drizzle some balsamic glaze into fine lines of glaze across the plate.
Serve on to a large hot plate, placing the fillet portions on top of one another.
Drizzle a little extra virgin olive oil and a few spots of glaze over the fish, season with Cornish sea salt.
The preserved lemons, balsamic glaze and cornish sea salt make great store cupboard additions and will keep for many weeks or months.
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