Pan Seared Sea Bass With Curry And Blistered Tomatoes Recipes

MEDITERRANEAN PAN SEARED SEA BASS RECIPE WITH GARLIC BELL PEPPER MEDLEY

Steps:

• Take the fish out of the fridge about 20 minutes before cooking. Sprinkle with salt on both sides and set aside.
• In a small bowl, combine the spices to make the spice mixture. Set aside for now.
• In a medium-sized skillet, heat 2 tbsp olive oil over medium-high heat until hot and shimmering but not smoking.
• Add the bell peppers, shallots, and garlic. Season with salt and 1 tsp of the spice mixture you prepared earlier. Cook, stirring regularly, for 5 minutes or until the peppers have softened. Turn the heat to lowest, and stir in the chopped olives. Leave on low heat as you prepare the fish.
• Pat fish dry and season with the remaining spice mixture on both sides as well.
• In a large skillet, preferably cast iron, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add the fish pieces (you can reduce heat to medium, if needed). Push down on the middle (thickest part) for 30 seconds or so. Cook fish on one side, undisturbed, until nicely browned, about 4 to 6 minutes. Using a spatula, carefully turn fish over and cook on other side for 3-4 minutes until nicely browned as well. (Important Note- look for browned edges before you turn it over. If parts of the fish are stuck, you should be able to carefully scrape it with the spatula and turn. But, if the fish is entirely stuck, it's not ready to be turned over. Leave it for a little bit. It should release when ready.)
• Remove fish from heat, immediately drizzle lemon juice. Serve hot with the bell pepper medley spooned on top. Add a side of cooked pearl couscous or rice, if you like. Or add a gluten-free side of your choice. Enjoy!

PAN SEARED SEA BASS WITH CURRY AND BLISTERED TOMATOES

Steps:

• Preheat oven to 400 degrees. Place skillet over med-high heat.
• Pat the sea bass dry, sprinkle one side with half the sea salt and curry powder. Once skillet is hot, pour in the oil and add the fish seasoned side down in hot pan to sear. Sprinkle remaining salt and curry over the top.
• Once the sea bass is seared (it will easily release from skillet), flip and add the tomatoes drop and a pat of butter. Thick Fish: Turn off burner, cover and place skillet in the preheated oven for 8 minutes. Thin Fillets: simply cook through right on the burner.
• Place the cooked fish on plate or over your starch of choice and pour the tomatoes and butter sauce over the top to serve.