Pan Fried Sea Bass With Potatoes And Chorizo Recipes

PAN FRIED SEA BASS WITH POTATOES AND CHORIZO

Steps:

• Peel and chop the potatoes into cubes and place in a pan of water, cook the potatoes for around 15 minutes until soft and drain. Heat a frying pan with a bit of olive oil.
• Cut your chorizo in half then into half strips and set aside. Chop your red pepper into small strips, and the red onion into strips also, and add to your hot frying pan along with your crushed garlic cloves and rosemary and cook for a couple of minutes until onions have softened. Now add the chorizo and let the juices flow before then adding your potatoes and cooking them stirring occasionally for around 10 mins.
• Heat a griddle pan with a little oil ready for your sea bass fillets. Pat skins dry with kitchen towel and season with salt and pepper. Prepare and put your greens on to cook through. I used fine green beans and broccoli this should take no more than 10 minutes.
• Place the sea bass in to the hot pan skin side down and place a small plate on top of your fillets to prevent them from curling up. Cook your fillets for 4-5 minutes or until skin is crispy.
• Serve your fillet on top of the potatoes and chorizo mix and dish up with the greens.

PAN FRIED SEA BASS

Steps:

• Heat a large skillet with olive oil and 1 tablespoon butter. Season the fillets with some salt and pepper. Place fillets in skillet and cook about 5 minutes on each side. When the fish is cooked, set aside on a plate and deglaze the pan with the vermouth, add the thyme and saffron leaving to bubble until it's reduced by two thirds. Add remaining butter and whisk followed by the heavy cream and heat through. Serve fillets with light saffron cream sauce and blanched asparagus.

PAN-FRIED SEA BASS

Steps:

• Start by making the cauliflower mash http://www.mynutricounter.com/recipe-pan-fried-sea-bass/.
• Place the tomatoes in a pan of boiling water and leave for 1 minute (until the skin starts to peel off), then remove the skins. Chop the tomatoes in half and de-seed, then chop into small chunks. Also take the skin and chop this into small strips too.
• Wilt the kale in a frying pan for 1-2 mins with the linseed (flaxseed).
• Gently fry the sea bass fillets for approximately 2 mins on each side (until cooked and turning golden), then place on top of the kale.
• Mix together the lemon juice, coconut oil, shredded basil and chopped tomatoes/tomato skins, then place on top of the sea bass filets.
• Plate up and serve with the cauliflower mash!
• Original recipe found here: http://www.mynutricounter.com/recipe-pan-fried-sea-bass/.

SHEET PAN CHORIZO WITH POTATOES AND ASPARAGUS FOR TWO

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place potatoes and carrots in a baking sheet. Season with 2 tablespoons olive oil, salt, ground black pepper, garlic powder, and smoked paprika; toss until well coated. Place chorizo sausages on top.
• Bake in the preheated oven until sausages are golden, about 15 minutes.
• Remove sausages and slice in rounds. Add red onion and asparagus; place sausage slices in the sheet pan. Drizzle with remaining olive oil; toss to coat.
• Bake in the preheated oven until vegetables are golden and roasted, about 15 minutes more.

PAN-FRIED SEA TROUT, PEAS & CHORIZO FRICASSéE

Steps:

• First make the dressing. Heat 1 tbsp of the olive oil in a small saucepan. Add the capers and the onion and cook for 3 mins until softened. Splash in the red wine vinegar and bubble down, then remove the pan from the heat. Add the rest of the oil and the tarragon, then leave to infuse.
• For the fricassée, heat the oil in a sauté pan, add the chorizo and fry for 2 mins until it starts to crisp and render out red oil. Throw the potatoes and paprika in the pan and cook for 5 mins, tossing occasionally, until they start to brown on the edges.
• Pour in the chicken stock, turn up the heat and boil the stock for 8-10 mins until it has nearly all evaporated and the potatoes are tender. Stir the peas into the potatoes and cook for 2 mins more until heated through, then set aside.
• Using a sharp knife, score the skin of the trout fillet at close intervals, then season generously with sea salt and black pepper.
• Heat the butter in a non-stick frying pan. When it starts to sizzle, carefully lay the fish in the pan, skin-side down. Gently fry for about 8 mins until the skin is crisp and golden and most of the flesh has changed colour with just the top still raw.
• Carefully turn the fish fillets over, then squeeze over the juice from one half of the lemon. Cook for 1 min more, basting fish with the lemony pan juices. Turn off the heat and leave the fish in the pan. You are now ready to plate up - you can serve the other lemon half on the side if you like.
• Spoon a pile of the fricassée into the centre of each plate. Place another spoonful of the mixture on top to create a small heap. Gently sit the fish fillet on top, skin-side up. Spoon the caper dressing around the outside of the plate and serve.