Crispy seabass fillets
PRINT PAGE
Crispy seabass fillets
Super simple fried white fish fillets, this is a great recipe to adapt and develop with your favourite herbs and spices.
SERVES:
2
PREP TIME:
5 mins
COOK TIME:
10 mins
Ingredients
- 4 seabass fillets (or any slim fish fillets – trout works well)
- 4 tablespoons olive oil
- 1 teaspoon ground pepper
- 1 teaspoon ground coriander
- 8 spring onions, finely chopped
Method
- Heat 2 tablespoons of the olive oil in a large frying pan on a medium to high heat.
- Sprinkle the pepper and coriander evenly over both sides of the fillets and place them skin side down in the pan.
- In a smaller frying pan add the remaining olive oil and fry the spring onions until softened.
- When the skin side of fish has become crisp (approximately 8 minutes) turn them over gently and briefly fry the other side.
- Serve immediately on a bed of salad or sautéed spinach with the spring onions on top.
Inspiration and Top Tips
- Experiment with other spices – cumin, chilli and turmeric work really well
- To finish you could sprinkle the fish with fresh herbs such as finely chopped parsley, coriander or chives.
- Cut the fillets into smaller pieces before cooking – these then make great lunch box fillers or picnic food
Dietary Requirements
Gluten Free | Dairy Free | Sugar Free | Yeast Free | Soy Free | Egg Free | Nut Free
Filed under
