Pan Fried Seabass Fillet With Salsa Sauce And Couscous Recipes

Steps:

• Heat a large skillet with olive oil and 1 tablespoon butter. Season the fillets with some salt and pepper. Place fillets in skillet and cook about 5 minutes on each side. When the fish is cooked, set aside on a plate and deglaze the pan with the vermouth, add the thyme and saffron leaving to bubble until it's reduced by two thirds. Add remaining butter and whisk followed by the heavy cream and heat through. Serve fillets with light saffron cream sauce and blanched asparagus.

Steps:

• Score the skin of seabass with knife, season the fillets generously with salt and pepper. Put it aside.
• Mix chopped tomatoes, capers, olives, olive oil and basil leaves in a bowl, and add the balsamic vinegar and lime juice and add grounded black pepper and sea salt. Adjust the seasoning to your liking.
• In a separate bowl, add couscous, and then add the chicken stock. Cover with a plate, and leave for 5-7 minutes or until the liquid are all absorbed by the couscous. Fluff the couscous up with a fork. Mix the couscous with some of the tomato sauce, and dish onto a warm plate.
• While the couscous is being cooked, heat a non-stick frying pan on a medium heat. Add olive oil, when the oil is hot, put the seabass fillet in the pan, skin side down. Press the fillet down with a spatula, so the fish fillets do not curl up. Fry the fillet for 4 minutes until the skin is crispy. Turn the fish over carefully so it does not break up. Fry for a further 2 minutes, and turn off the heat.
• Lay the fish on top of the couscous, drizzle with some of the tomato sauce, and serve immediately.

Steps:

• Before you start cooking, get everything prepared. Trim each sea bass fillet so they are both the same shape, then score the skin, cutting into the flesh slightly, 5 or 6 times at about 1cm intervals. Set aside.
• Segment the orange - slice off the top and bottom, then cut away the skin and pith. Cut away each segment, then squeeze out the juice from the rest of the orange into a bowl. Cut the broccoli into medium-size florets.
• To make the warm broccoli salad, cook the florets in a pan of boiling salted water for 1 min until just cooked. While the broccoli is cooking, put a frying pan on to heat. As soon as the broccoli is cooked, drain it, then tip straight into the hot frying pan to 'scorch' out all the moisture.
• Turn off the heat, then scatter the orange segments over the broccoli. Toss for a few moments just to heat through, then tip into a bowl and dress with the orange juice and 2 tbsp olive oil. Season with pepper and a small sprinkling of sea salt, then set aside.
• Wipe out the pan. Season the fish with a little salt and pepper just before cooking. Heat the frying pan until very hot, then add 2 tbsp oil. Lay the fish fillets in the pan, skin-side down. As soon as it goes in, press each fillet down with your fingers or a fish slice to stop it from curling up.
• Reduce the heat to medium, then leave the fish to cook for 3-4 mins, undisturbed, until you can see that the flesh has cooked two-thirds of the way up and the skin is crisp and brown.
• Flip the fillets over, then fry on the flesh side for about 2 mins until just done, basting the skin with the oil in the pan as it cooks. Leave to rest on a warm plate, skin-side up, and baste with the hot oil and juices from the pan.
• Pour 2 tbsp olive oil into the pan and place it back on a high heat. Scatter in the capers and anchovies, then cook until they start to crisp. Grate over the lemon zest and squeeze in the juice of ½ the lemon. If there isn't enough juices in the pan to drizzle over both plates, add a splash more oil. You are now ready to plate up.

Steps:

• Heat 1 tbsp oil in a pan and briefly fry 8 basil leaves just for a moment until they crisp up, then lift out of the oil with a slotted spoon and drain on kitchen paper.
• Bring a large pan of water to the boil and get a bowl of iced water ready. Blanch the remaining basil leaves for 5 secs. Using a pair of tongs, lift out the leaves and plunge them into iced water so that they cool quickly and keep their colour.
• Once cool, lift the leaves out and squeeze to remove any excess water.
• Add the blanched basil leaves to a food blender and pour in 60ml of olive oil. to a pourable sauce, adding more oil if needed, then put in a bowl and set aside.
• For the ratatouille, halve the pepper, then deseed and slice into thin strips. Cut the courgette into quarters lengthways and slice. Slice the aubergine into thick rounds, then cut each one into strips.
• Heat the oil in a saucepan, add the cumin and garlic, and cook for 30 secs. Tip all the veg into the pan, season and sweat for 1 min. Add 100ml water and cook on a high heat for 4 mins. Adjust the seasoning, adding the sugar if needed.
• With a sharp knife, score each fish fillet with small slits through the skin at regular intervals.
• To cook the fish, heat the remaining 1 tbsp oil in a frying pan until hot. Season the fillets and place, skin-side down, in the pan. Cook until the skin is golden and crisp, and the flesh is changing colour.
• Turn the fillets over and cook for 1 min, remove from the heat, then sprinkle over the lemon juice. Divide the ratatouille between the plates and top with the sea bass. Drizzle with basil oil, a little extra virgin olive oil and serve with crisp basil leaves.

Steps:

• First marinate the fish. Mix together the harissa paste, the ground cumin, and 1/2 teaspoon salt in a small bowl. Rub the paste all over the fish fillets and leave them to marinate for 2 hours in the fridge.
• Dust the fillets with a little flour and shake off the excess. Heat the olive oil in a wide frying pan over medium-high-heat and fry the fillets for 2 minutes on each side. You may need to do this in two batches. Set the fish aside, leave the oil in the pan, and add the onions. Stir as you cook for about 8 minutes, until the onions are golden.
• Add the remaining harissa, the vinegar, the cinnamon, 1/2 teaspoon salt, and plenty of black pepper. Pour in the water, lower the heat, and let the sauce simmer gently for 10 to 15 minutes, until quite thick.
• Add the honey and rose water to the pan along with the currants, if using, and simmer gently for a couple more minutes. Taste and adjust the seasoning and then return the fish fillets to the pan; you can slightly overlap them if they don't quite fit. Spoon the sauce over the fish and leave them to warm up in the simmering sauce for 3 minutes; you may need to add a few tablespoons of water if the sauce is very thick. Serve warm for at room temperature, sprinkled with the cilantro, if using, and the rose petals.