Pan Fried Seabass Fillet With Salsa Sauce And Couscous Recipes

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PAN FRIED SEA BASS



Pan Fried Sea Bass image

Provided by Danny Boome

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 9

1 tablespoon olive oil
2 tablespoons butter, divided
Two 6- to 8-ounce fillets sea bass, skin on
Salt and freshly ground black pepper
1/3 cup vermouth
4 sprigs fresh thyme
Pinch saffron
1/4 cup heavy cream
Blanched asparagus, for serving

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 SEABASS FILLET WITH SALSA SAUCE AND COUSCOUS



Pan Fried Seabass Fillet With Salsa Sauce and Couscous image

Get the freshest seabass fillet you can, and it is simply delicious and so easy! I have chosen couscous to accompany the fish, but this goes equally well with risotto. Adjust the cooking time for the fish based on the thickness of the seabass fillet.

Provided by NoOnionNoGarlic

Categories     European

Time 25m

Yield 2 serving(s)

Number Of Ingredients 13

2 (150 g) sea bass fillets, de-scaled and cleaned, skin on
50 g ripped cherry tomatoes, chopped into small pieces
1 tablespoon capers, chopped
2 tablespoons chopped olives
1 bunch fresh basil leaf, chopped
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1/2 lime, freshly squeeze lime juice
1/2 lime, for garnish
sea salt
grounded black pepper
200 g couscous
400 ml chicken stock

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.

Nutrition Facts : Calories 681.6, Fat 13.9, SaturatedFat 2.6, Cholesterol 67.6, Sodium 605.5, Carbohydrate 90.3, Fiber 6.8, Sugar 4.8, Protein 46.2

PAN-SEARED SEA BASS WITH A SPANISH SAUCE



Pan-Seared Sea Bass with a Spanish Sauce image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 10 to 12 servings

Number Of Ingredients 11

1 medium size red pepper, diced
1 medium size green pepper, diced
2 medium size yellow onions, diced
2 tablespoons olive oil, plus 4 tablespoons
1 pound small shrimp, peeled and diced
1 cup mild salsa
1 quart heavy cream
Salt and freshly ground black pepper
10 (8-ounce) fillets sea bass, skin removed
Red pepper, julienne, for garnish
Parsley sprigs, for garnish

Steps:

  • In a large pot over medium heat, saute red pepper, green pepper and onion in 2 tablespoons of olive oil for 10 minutes, or until tender. Add shrimp and continue cooking for 3 minutes. Add salsa, heavy cream, salt and pepper, then heat and reduce until slightly thickened.
  • Season sea bass on both sides with salt and pepper. In a large iron skillet over medium-high heat, pan-sear the sea bass with remaining olive oil.
  • Place fish on a plate and ladle sauce over fish. Garnish with julienne red pepper and a parsley sprig.

PAN-FRIED SEA BASS



Pan-Fried Sea Bass image

Pan frying is such an easy and delicious way of cooking sea bass and it only takes 5 minutes to make too. We've served this recipe with our tasty and nutritious cauliflower mash, but if you wanted to try other alternatives you could give any of the following a go: Sweet Potato Mash Sweet Potato & Cauliflower Mash Broccoli Rice Cauliflower Rice Turmeric Cauliflower Rice This recipe makes a great healthy main and is super nutritious too - you can't go wrong!

Provided by hello

Categories     Free Of...

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13

2 sea bass fillets
150 g kale
15 ml coconut oil
1 tablespoon lemon juice
3 tomatoes
1 tablespoon basil
2 teaspoons flax seeds
1 cauliflower
2 garlic cloves
1 teaspoon nutmeg
100 ml coconut milk
1 tablespoon Greek yogurt
1 teaspoon pepper

Steps:

  • Start by making the cauliflower mash.
  • 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!

Nutrition Facts : Calories 462.6, Fat 24, SaturatedFat 17, Cholesterol 52.9, Sodium 226.1, Carbohydrate 34.6, Fiber 11.2, Sugar 11.1, Protein 35.6

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