Pan-seared sea bass with Mediterranean deli salsa recipe
This is a super simple and delicious pan-seared sea bass recipe that is incredibly unique and big on flavours, all done in under 15 minutes.
Ingredients
- 2 sea bass fillets
- 50 g butter
- 1 tablespoon of olive oil
- 1 teaspoon of sea salt
For the Mediterranean salsa
- 2 tablespoon of sun dried tomatoes, chopped
- 2 tablespoon of black olives, chopped
- 2 tablespoon of marinated artichokes, chopped
- 2 tablespoon of capers
- 2 tablespoon of cornichons, chopped
- ½ of a roasted red pepper, chopped
- ½ of a red onion, chopped
- a few strands of saffron
Instructions
For the Mediterranean salsa
- Chop up all the salsa ingredients except the saffron strands and combine in a bowl.
Preparing and pan-searing sea bass
- Take the sea bass fillets out of the fridge and leave to bring up to room temperature. Rub salt into the skins.
- Pour the oil into a non-stick pan and place on a medium-high heat. Add the butter and wait until it is foaming.
- Place the fillets in the pan skin side down and apply pressure to the flesh side so that skins start popping. Move the fish around the pan gently to avoid the skins from sticking and spoon the butter over the fish. Fry for 5 minutes.
- Turn the fish over and fry for 1 more minute. Remove the fillets from the pan and set aside skin side up.
How to warm the salsa through
- Keep the pan on the heat and add the saffron strands and stir. Add all the combined salsa ingredients into the pan with the butter and oil and stir-fry for 45 seconds until warmed through.