ash http://www.mynutricounter.com/recipe-pan-fried-sea-bass/.
Place the tomatoes in
br>Heat a deep frying pan, add the bacon and fry
lace the tomatoes in a pan of boiling water and leave
Check the sea bass fillet for any errant bones and
Rinse the Chilean sea bass with cold water and pat
z. butter in a frying pan and gently fry the mushrooms
Cut the sea bass in half horizontally.
Season
heet.
Top with a sea bass fillet.
Sprinkle with 1 teaspoon
ectangle of foil. Add the sea bass; top with the scallions, 1
Combine all ingredients except Sea Bass to form marinade.
Pour
br>Heat a deep frying pan, add bacon and fry until
n both sides of the sea bass fillets.
Heat the oil
cup.).
Halve the sea bass fillets crosswise (into 8-ounce
Bring water to a boil under a metal or bamboo steamer.
Sprinkle sea bass with salt, black pepper, and cayenne; place on a piece of parchment paper inside steamer.
Top with ginger and shiitakes, cover and steam 15 minutes.
Remove fish and place on a plate. Sprinkle cilantro and green onions on fish; drizzle with juices from parchment.
In a small saute pan, heat oil over medium heat for 1 to 2 minutes or until smoking. Pour some oil over each fillet to wilt cilantro and green onions.
Drizzle plates with soy sauce.
archment paper and lay fish fillet on top of crust.
emon into slices.
Clean sea bass and sprinkle some salt into
Place a pan of water on the hob to boil.
Heat the olive oil in a frying pan, then add in the sea bass fillets skin side down, fry over a medium/high heat for 2 minutes.
Once the water is boiling - add in the tenderstem broccoli and leave for 2 minutes to cook.
Flip the sea bass fillets and cook the other side for 1 minute.
Drain the broccoli, then plate up adding the sea bass fillets on top.
Chop the apricots into tiny chunks, then sprinkle on top of the sea bass along with the chopped walnuts and pomegranate seeds.
bsp butter in a separate pan and lightly saute the cubed
eason.
Season sea bass, place in hot saute pan with a little
Apart from the sea bass, mix all the other ingredients together.
Arrange the sea bass fillets on a sheet of tin foil so that the shiny side is on the outside.
Score the fillets, and pull up the corners of the foil. Spoon over the Thai dressing and crimp the corners together to create a sealed bag.
Dip the base of the bag in some oil and place on a chargrill or hot dry pan and cook for 10 minutes.
Remove from the pan, tear open bag and serve.