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Seabass panfried

Seabass panfried Recipe
Watch Seabass panfried Recipe Video
INGREDIENTS FOR
x Fillet of Seabass, scaled and boned
50
g wild rocket salad

Spanish potato salad:

75
ml olive oil
2
x large potatoes, sliced into chips
0.5
x clove garlic, crushed
0.5
x tsp smoked paprika
0.5
x tsp cumin powder
0.5
x tsp sweet paprika
225
g chorizo sausage, sliced
2
x plum tomatoes, seeded and diced
1
x roasted pepper, diced
2
g chopped coriander
1
x tbsp sweet chilli sauce
Score the skin.

Add oil, garlic, shallots and spice to the pan.

Stir together.

Add the chorizo.

Stir and cook until chorizo softens, place in a separate bowl.

Add pepper, tomatoes, coriander and sweet chilli to the bowl.

Add oil to the pan, then the potatoes.

Season the fish.

Add the chorizo mix to the potatoes.

Add oil to another pan.

Place the fish skin side down. Hold briefly to prevent edges curling. Cook skin side down until flesh changes colour. Turn fillet and cook flesh side down.

Arrange potato and chorizo base, and serve.