Season 4 seabass fillets with salt and pepper. Heat 1 tbsp olive oil in a large heavy-based pan over a medium-high heat. Add the fish, skin-side down, and cook for five minutes or until the skin is very crisp and golden and the fish is almost cooked through. Flip the fish over and cook for 30 seconds. Transfer to a serving plate and keep warm. Heat another 1 tbsp oil in the same pan and cook 1 grated 3cm piece of ginger, 3 thinly sliced garlic cloves, 3 finely sliced spring onions and 2 sliced red chillies for two minutes. Remove from the heat and stir in 1 tbsp soy sauce. Spoon the mixture over the fish to serve.
Sea bass with coconut curry sauce
Heat 1 tbsp coconut oil in a heavy-based pan over a medium heat. Add 1 sliced onion, 4 crushed garlic cloves and 4 tsp curry powder. Cook for 4-5 minutes, stirring frequently, until the onions are soft and translucent. Add 2 x 400g tins of coconut milk and 100ml vegetable stock and bring to a boil. Turn the heat to medium-high and simmer for 20 minutes until reduced to a sauce-like consistency. Add 2 sliced carrots and simmer for three minutes. Keep the curry sauce warm over a low heat. Turn the grill on to a high heat. Place 4 sea bass fillets on a baking tray and season with salt and pepper. Cook under the grill for 7-8 minutes until just cooked through. Place a fillet on each of four serving plates, add some rice and spoon the sauce over everything. Sprinkle with chopped spring onions.
Sea bass with lemon and caper linguine
In a large bowl, combine 4 tbsp extra-virgin olive oil, 2 tbsp lemon juice, 2 tbsp drained capers, a pinch of cayenne pepper and 2 tbsp chopped fresh parsley leaves. Transfer two tablespoons of the mixture to a small bowl. Bring a large saucepan of salted water to a boil and cook 320g linguine according to package instructions. Pat 4 sea bass fillets dry with kitchen paper and season with salt and pepper. Heat 2 tsp vegetable oil in a pan over a medium-high heat and cook the sea bass, skin side down, for 3-4 minutes until the skin is golden. Flip the fish over and cook for another 30 seconds until just cooked through. When the pasta is cooked, toss it in the large bowl with the lemon caper mixture, then divide between bowls. Top with the sea bass and drizzle each with a little of the reserved lemon caper mixture.
Mediterranean sea bass
In a small bowl, combine ½ tbsp dried coriander, 1 tsp paprika, 1 tsp ground cumin and ½ tsp black pepper. Set aside. In a large pan, heat 2 tbsp olive oil over a medium-high heat. Deseed and slice 1 red and 1 green pepper. Add to the pan along with 3 chopped shallots and 4 crushed garlic cloves. Season with salt and one teaspoon of the spice mixture. Cook for 5-6 minutes, stirring regularly. Turn the heat to low and stir in 10 pitted and chopped Kalatama olives. Pat 4 sea bass fillets dry with kitchen and season with the remaining spice mixture on both sides. Heat 4 tbsp olive oil in a heavy-based pan over a medium-high heat and cook the sea bass, skin side down, for 3-4 minutes until the skin is golden. Flip the fish over and cook for another 30 seconds until just cooked through. Remove from the heat and squeeze over some lemon juice. Serve the fish immediately with the vegetables spooned over the top and some crispy potato cubes.
Sea bass with salsa verde
In a blender, combine 8 tinned anchovy fillets with 2 garlic cloves and 2 tbsp drained, rinsed capers. Whizz to a paste. Add 2 tsp dry mustard powder, 3 tbsp lemon juice and a generous crack of black pepper. Whizz to combine. Add 180ml olive oil, 4 tbsp chopped fresh parsley and 2 tbsp chopped fresh basil. Whizz again to combine well, then season to taste. Turn the grill on to a high heat. Line a baking tray with tin foil. Brush 4 sea bass fillets on both sides with olive oil and place on the tray, skin side down. Season with salt and black pepper, then cook under the hot grill for 6-7 minutes or until just cooked through, turning halfway. Serve immediately with the salsa verde, some baby boiled potatoes and some lemon wedges for squeezing.
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