Sweet And Sour Pan Fried Sea Bass Chef Cathy Whims Recipes

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 WITH MISO, LEMON, AND THYME-GLAZED ROASTIES

Steps:

• Preheat the oven to 200°C/400°F/Gas Mark 6
• In a mixing bowl, combine the miso paste, lemon juice, melted coconut oil and crushed garlic and stir well.
• Lay the vegetables in a roasting dish, drizzle the miso glaze over the veg, then give the vegetables a good toss so that they are all coated.
• Scatter the fresh thyme over the veg and a small sprinkling of sea salt then place into the hot oven for about 45 minutes.
• When the vegetables are almost ready, prepare the sea bass by scoring the skin of the fillets with a sharp knife five or six times. Season with a little salt and pepper.
• Heat a little coconut oil in a frying pan and place the sea bass in the pan, skin side down, to fry over a medium heat until the skin is crisp and brown. Flip over and cook for a further 2 minutes.
• Lay a generous helping of roasted vegetables on a plate, top with the cooked sea bass and serve.

DEEP FRIED SEA BASS

Steps:

• Into a deep-fryer, preheat frying oil to 375°F [190°C].
• Into a bowl, mix together flour, salt, both peppers, Essence, and baking powder.
• Coat fish fillets with mixture, reserving remaining mixture.
• Lightly beat eggs; beat in milk and oil.
• Mix in remaining reserved flour mixture; beat until smooth.
• Dip fish into mixture.
• Deep-fry fish fillets until crunchy and golden brown.
• Drain onto paper toweling.

PAN-SEARED SEA BASS WITH A SPANISH SAUCE

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

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/.

PAN-FRIED SEA BASS

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!

SWEET AND SOUR PAN-FRIED SEA BASS - CHEF CATHY WHIMS

Steps:

• 1. Place cranberries and vinegar in a small saucepan over medium-high heat. Once vinegar comes to a boil, remove from heat and set aside. 2. Pat fillets dry and season with salt and pepper. Place flour in a shallow bowl. Dredge fillets through flour and shake off excess. Heat ½ cup oil in a large frying pan over medium heat. Once hot, fry fillets until golden brown, about 5 minutes. Flip and fry reverse side until golden, about 3 minutes more. Transfer fish to a plate and discard frying oil. 3. Wipe frying pan and set over medium heat. Add 2 tablespoons oil. Once hot, add shallots and sauté until translucent but not browned, 3 minutes. Add garlic and cook until aromatic, about 1 minute. Stir in pepper flakes, cranberry mixture, pine nuts and orange juice, and cook until reduced by a third, about 5 minutes. Remove from heat, season with salt and whisk in remaining oil and parsley. To serve, spoon sauce over fish.