Pan Fried Bass With Cucumber Salsa Recipes

PAN FRIED SEABASS FILLET WITH SALSA SAUCE AND COUSCOUS

Steps:

• Score the skin of seabass with knife, season the fillets generously with salt and pepper. Put it aside.
• Mix chopped tomatoes, capers, olives, olive oil and basil leaves in a bowl, and add the balsamic vinegar and lime juice and add grounded black pepper and sea salt. Adjust the seasoning to your liking.
• In a separate bowl, add couscous, and then add the chicken stock. Cover with a plate, and leave for 5-7 minutes or until the liquid are all absorbed by the couscous. Fluff the couscous up with a fork. Mix the couscous with some of the tomato sauce, and dish onto a warm plate.
• While the couscous is being cooked, heat a non-stick frying pan on a medium heat. Add olive oil, when the oil is hot, put the seabass fillet in the pan, skin side down. Press the fillet down with a spatula, so the fish fillets do not curl up. Fry the fillet for 4 minutes until the skin is crispy. Turn the fish over carefully so it does not break up. Fry for a further 2 minutes, and turn off the heat.
• Lay the fish on top of the couscous, drizzle with some of the tomato sauce, and serve immediately.

PAN-COOKED BASS WITH DILL AND CUCUMBER

Steps:

• Melt butter in a 12-inch heavy nonstick skillet, then remove from heat and cool. Put fillets, flesh sides down, in butter, then turn over so skin sides are down. Sprinkle fish with salt (1/2 teaspoon), pepper (1/4 teaspoon), and 1 tablespoon dill. Arrange cucumber slices overlapping on fish (like scales) and season with salt and pepper. Cover fish directly with a piece of buttered parchment paper (buttered side down) large enough to cover it, then tightly cover skillet with lid or foil.
• Cook fish over moderately high heat until just cooked through, 3 to 5 minutes, depending on thickness of fish. Remove parchment and sprinkle fish with remaining 1/2 tablespoon dill and drizzle with some pan juices.

PAN FRIED BASS WITH CUCUMBER SALSA

Steps:

• 1. Make the salsa: Mix the cucumber, soy sauce, rice vinegar, scallions, sugar and cilantro together and set in fridge for flavors to meld
• 2. Season the fish fillets with salt and pepper. Place oil in skillet and fry the fish about 4 minutes each side depending on how thick they are.
• 3. Serve with salsa