Pan fried Seabass on a Mediterranean Stew
Pan fried Seabass on a Mediterranean Stew

Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, pan fried seabass on a mediterranean stew. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Pan fried Seabass on a Mediterranean Stew is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Pan fried Seabass on a Mediterranean Stew is something that I’ve loved my entire life.

See great recipes for Pan fried Seabass on a Mediterranean Stew too! See great recipes for Pan fried Seabass on a Mediterranean Stew too! Mediterranean Lentils with Pan-fried Sea Bass.

To begin with this recipe, we have to prepare a few ingredients. You can have pan fried seabass on a mediterranean stew using 21 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Pan fried Seabass on a Mediterranean Stew:
  1. Get For the stew
  2. Get Splash olive oil
  3. Take 2 chopped garlic cloves
  4. Take 1 diced onion
  5. Take 1 diced carrot
  6. Make ready 1 diced red pepper
  7. Get 1 diced stalk celery
  8. Get 1 tin chickpeas
  9. Get 1 tin chopped tomatoes
  10. Take 2 tbsp tomato puree
  11. Prepare 1/2 bag spinach
  12. Make ready 2 diced sweet potatoes
  13. Get 1 tbsp paprika
  14. Take 1/2 tsp chilli flakes
  15. Take Splash red wine
  16. Get 300 ml chicken stock
  17. Make ready For the seabass
  18. Prepare 4 Seabass fillets
  19. Take Splash olive oil
  20. Take Knob butter
  21. Make ready Juice of 1 lemon

Pat the fish dry with a paper towel. Serve each fillet with a slice of compound butter on top. Sea bass fillets take on a coat of Mediterranean spices. Perfectly seared in olive oil, then topped with a special garlic and bell pepper medley.

Steps to make Pan fried Seabass on a Mediterranean Stew:
  1. Heat pan, add olive oil, onions, garlic, celery, carrots, peppers, paprika and chilli flakes. Sauté for few minutes until softened.
  2. Add tomato puree and red wine and stir through. Add chicken stock and bring to the boil. Add tomatoes, chickpeas and sweet potato and bring back to the boil. Add spinach and simmer for 10-15 minutes or until all cooked.
  3. Put 5 or 6 horizontal scores on skin side of seabass fillets. Heat pan and add olive oil. When pan is not add the seabass skin side down and press down for few seconds. Season with salt and pepper and cook for 3/4 way up seabass. Turn over, turn heat off and add lemon juice and butter. Baste until cooked. Serve seabass on top of stew and enjoy.

The crisp skin and delicious oils associated with this method of cooking sea bass are brilliantly offset by acidic ingredients such as lemons or white wine, for example, Pierre Koffman's Pan-fried sea bass with broccoli purée and citrus sauce and Simon Hulstone's Sea bass with prawn tortellini, fennel purée and white wine sauce. Once the vegetable stew is almost done, pat the seabass fillets dry and season both sides with salt. Heat a second pan with a drizzle of olive oil over a medium-high heat. My recipes: http://www.youtube.com/OriginalNakedChef How to make pan fried sea bass with a crispy skin served with a quick and simple stir fry. Fillet your seabass and then cut them into two to four pieces.

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