Sea bass ranks up there as one of my favorite fish but a crispy skin just adds a whole other element to the meal. This Pan-Seared Sea Bass recipe from Brasserie Quartier in St Regis Dubai hotel teaches you how to cook it just right so you get that crunchy texture on top without the whole fish shriveling. Bon apetit!
- 2 sea bass fillets
5 tbsp olive oil
4 tbsp small capers
0.5 cup fresh kale
2-3 baby onions (cut in four)
- FOR THE SAUCE:
100g cherry tomatoes, finely chopped
2 tsp small capers
1 onion finely chopped
0.5 lemon, juiced
1 tbsp olive oil
- Trim both sea bass fillets to the same shape, score the skin and gently cut fine slits into the flesh. Season the fish with salt and pepper.
- Heat a frying pan and add 2 tbsp olive oil. Lay the fillets in the pan, skin-side down and press each fillet flat down to stop it from curling/shriveling.
- Reduce the heat to medium and cook until the 70 percent flesh has cooked and the skin is crisp and brown. Then, flip the fillets over and fry for 2 minutes. Continue to gently pour olive oil on the fish while cooking.
- For the sauce, put in tomatoes, capers, onion, lemon juice and oil. Simmer for a couple of minutes.
- Pre-heat oven to 350 degrees. Tear kale leaves into bite sized pieces and place on a baking try. Drizzle with olive oil and sprinkle with salt. Bake until edges are brown, for roughly 10-15 minutes.
- Pour 2 tbsp olive oil into a pan and add in capers and baby onions. Squeeze in the lemon juice and sautée until the onions brown at the edges.
- Plate the sea bass and drizzle with the sauce, capers and baby onions. Place baked kale curls along the fish and serve hot.
- Main Dishes