Seabass Fillets Fresh 2kg – Great Quality
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Seabass Fillets Recipe
Seabass Fillets Fishmongers is pleased to present our premium offering: the Seabass Fillets Fresh 2kg.
With a focus on outstanding freshness, these fillets are sourced from the finest catches and delivered directly to your doorstep.
Each fillet is carefully inspected to ensure top quality and perfect cuts.
Our commitment to excellence guarantees a truly exceptional dining experience.
Indulge in the delicate flavors and tender texture of our Seabass Fillets Fresh 2kg, and elevate your culinary creations to new heights.
Title: Seabass Fillets 2kg – 16 Fillets – 8 Persons Portions
Ingredients:
- 2kg seabass fillets (16 fillets)
- Salt and pepper to taste
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 2 lemons, sliced
- Fresh parsley for garnish
- Instructions:
- Preheat the oven to 400°F (200°C).
- Season the seabass fillets with salt and pepper on both sides.
- In a large oven-safe skillet, heat the olive oil over medium heat.
- Add the minced garlic and cook until fragrant, about 1 minute.
- Place the seabass fillets in the skillet, skin side down, and cook for 3-4 minutes or until the skin is crispy and golden.
- Carefully flip the fillets and arrange the lemon slices on top.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
- Remove from the oven and let the fillets rest for a few minutes.
- Garnish with fresh parsley and serve hot.Enjoy your delicious seabass fillets!
What goes Well with Seabass
The best side dishes to serve with Sea Bass are mac and cheese, french fries, roasted zucchini, potato salad, brown rice, quinoa salad, basmati rice, mashed potatoes, rosemary bread, steamed vegetables, mango salsa, garlic mushrooms, cauliflower mash and grilled asparagus.
Sea bass in Tomato Sauce with Papa
Ingredients
- 100g fine cornmeal
- 1 x 255g pack butterflied sea bass (or 4 x boneless sea bass fillets)
- 1½ tbsp plain flour
- 1 tbsp all purpose seasoning
- 4 tbsp vegetable oil
- 1 small onion, finely chopped
- 1 red pepper, roughly chopped
- 2 garlic cloves, crushed
- 400g tin Italian chopped tomatoes
- ½ vegetable stock pot or cube, made up to 200ml
- ¼ x 30g pack coriander, roughly chopped (about 2 tbsp chopped)
Method
- Start by cooking the pap. In a medium saucepan, mix the cornmeal with 750ml water.
- Cook over medium heat, stirring often until the cornmeal has softened (about 8-10 mins); if it’s not tender by then, add a little more water and continue cooking.
- Keep simmering and stirring regularly until the mixture becomes very thick and difficult to beat (it will almost form a ball), about 10-15 mins. Set aside.
- Meanwhile, prepare the fish and sauce.
- Mix the flour and all-purpose seasoning with a pinch of salt in a small bowl.
- Use kitchen paper to pat dry the fish, place it on a plate then sieve over the seasoned flour, evenly coating both sides. Seabass Fillets Fresh 2kg
- Heat the oil in a large, non-stick frying pan over medium-high heat.
- Lay the seasoned fish in the pan, skin-side down, and scatter the onion around. Fry for 3-4 mins or until a golden, crisp crust has formed on the skin.
- Turn the fillets carefully and cook for a further 2-3 mins. Transfer the fillets a clean plate and set aside. Seabass Fillets Fresh 2kg
- Add the pepper and garlic to the pan and cook for a few mins more until softening. Stir in the tinned tomatoes and vegetable stock; season.
- Fold the butterflied fish fillets back together so the skin is on the outside (if using individual fillets, stack one on top of the other). Seabass Fillets Fresh 2kg
- Carefully lay these portions into the sauce and simmer briskly for 12-15 mins, or until the sauce has thickened and the fish is cooked through. Seabass Fillets Fresh 2kg
- Serve the fillets whole from the pan with the sauce, or break everything up with a wooden spoon. Scatter with chopped coriander and serve the papa alongside (we traditionally use the papa in our hands to eat the sauce and fish).
Seabass Fillets are a rather Perch like fish.
The more or less elongated body has small scales, a large mouth and a generally straight-edged or rounded tail. Seabass Fillets Fresh 2kg
The dorsal fin, a diagnostic feature, consists of a forward, spiny section and a hinder, soft-rayed section; the two portions are usually joined but may be separated by a notch. Seabass Fillets Fresh 2kg
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