Cornish Line Caught sea Bass Fillets
Rolled Sea bass Fillet
Roasted Sea bass Fillets
SEA BASS FILLETS PAN FRIED WITH PRESERVED LEMONS & BALSAMIC GLAZE
This recipe is a simple quick one pan dish that is cooked in under 10 minutes. Use either wild or farmed sea bass fillets, the choice is yours.
ShoppingSea Bass Fillets
Extra virgin Olive Oil
Balsamic glaze
Moroccan Preserved Lemons
Rocket leaves
Ciabatta bread
Method
Rinse the sea bass in 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 down.
Turn over both the fillets when there is 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.
Pour some balsamic glaze into a spoon, layout fine lines of glaze across the plate.
Dress on to a large hot plate, placing the fillet portions on top of one another.
Drizzle a little extra virgin olive oil and the balance of any glaze left in the spoon over the fish, season with Cornish sea salt.
