Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, pan seared seabass fillet on fennel puree with fennel crisps and crispy capers. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Pan seared seabass fillet on fennel puree with fennel crisps and crispy capers is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Pan seared seabass fillet on fennel puree with fennel crisps and crispy capers is something which I’ve loved my entire life. They are fine and they look wonderful.
Lightly coat the base of a non-stick frying pan with olive oil then place the pan over a medium-high heat. Once the pan is hot, season the fillets with salt and place in the pan skin-side down. Pat dry sea bass and salt both sides of fish. Strain garlic from butter and pour over plated fish.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have pan seared seabass fillet on fennel puree with fennel crisps and crispy capers using 8 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Pan seared seabass fillet on fennel puree with fennel crisps and crispy capers:
- Get 2 fillets of seabass
- Prepare 2 small fennels
- Prepare 1/2 shallot
- Make ready 2 tbsp olive oil
- Get 1 tbsp Greek yoghurt
- Prepare Salt and pepper
- Get 2 tsp drained and dried capers
- Get Grated orange zest to serve
Pressing down on the fish as soon as it hits the pan keeps the skin flat, so that the fish cooks evenly and the skin crisps all over. Crisped capers add just the right bit of briny pop. Sweet scallops nestled in a dreamy, creamy cauliflower purée make a simple but elegant dish. Pan-Seared Sea Scallop Salad with Grapefruit and Fennel.
Instructions to make Pan seared seabass fillet on fennel puree with fennel crisps and crispy capers:
- For the fennel puree - slice the fennel with a mandoline and save few slices for the crisps. In a pot, add the olive oil and the chopped shallot, let soften. Add the sliced fennels, season with salt and pepper, cover with water and let simmer until soften and ready to blend. Once is ready, blend with the yoghurt. You could smoothen this by passing through a sieve.
- Heat a tbsp of olive oil in a frying pan, dry and score the seabass skin, season with salt and pepper and pan sear, skin first until golden and crispy. Set aside and in the meantime fry the capers and the sliced fennel to serve. Plate the puree first, fish fillets, top with the fennels' crisps and capers and grate some orange zest.
Sweet scallops nestled in a dreamy, creamy cauliflower purée make a simple but elegant dish. Pan-Seared Sea Scallop Salad with Grapefruit and Fennel. Stuffing the white fish with fennel, dill, capers and lemon, then steaming it in a splash of white wine to create a seriously tasty fusion. Learn how to cook this easy and delicious Pan Seared Chilean Sea Bass over Mashed Potatoes and Broccolini with a Lemon White Wine Butter Sauce! Pan-roast Sea Bass Fillet With Jersey Scallops and PeasGreat British Chefs.
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