Pan-fried sea bass recipe
Pan-fried sea bass with Spanish olives, piquillo peppers and dry sherry. This dish will brighten up any dinner table.
Ingredients
- 4 150g pieces of sea bass
- 1 tin of piquillo peppers
- 1 handful handful of Spanish Caperberries
- 4 garlic cloves
- 100 ml Spanish olive oil
- 1 pinch salt
- 1 pinch cracked black pepper
- 1 small glass of dry Fino sherry
- 1 tin of pitted black Spanish olives
- 2 sprigs of flat parsley
- 4 150g pieces of sea bass
- 1 tin of piquillo peppers
- 1 handful handful of Spanish Caperberries
- 4 garlic cloves
- 3.5 fl oz Spanish olive oil
- 1 pinch salt
- 1 pinch cracked black pepper
- 1 small glass of dry Fino sherry
- 1 tin of pitted black Spanish olives
- 2 sprigs of flat parsley
- 4 150g pieces of sea bass
- 1 tin of piquillo peppers
- 1 handful handful of Spanish Caperberries
- 4 garlic cloves
- 0.4 cup Spanish olive oil
- 1 pinch salt
- 1 pinch cracked black pepper
- 1 small glass of dry Fino sherry
- 1 tin of pitted black Spanish olives
- 2 sprigs of flat parsley
Details
- Cuisine: Spanish
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 5 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Wash and pat dry your sea bass fillets and put to one side to pan fry later.
- Open the tin of piquillo peppers, cut them in half and remove any seeds.
- Drain the caperberries and olives and put these aside also.
- Peel and thinly slice the garlic cloves and onion, then add half of the olive oil to a hot pan and fry over a medium heat until golden brown.
- Add the piquillo peppers and sauté for a further 30 seconds, before adding the purple Spanish olives and caperberries and sauté again.
- Season with salt and pepper and add a splash of Fino. Let the alcohol burn and sprinkle a touch of finely chopped parsley into the pan. Taste the seasoning and alter if needed.
- Take a separate non-stick pan and place over a high heat and pour in a touch of Spanish olive oil.
- Score the skin of the sea bass through and then pan fry skin side down until 3/4 done, turn over, season the skin with some salt flakes and cook for one more minute.
- Spoon the Spanish olive sauce on to a plate and place the sea bass on the top, drizzle over a touch of olive oil to finish.
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