PAN-FRIED SEA TROUT, PEAS & CHORIZO FRICASSéE
Sea trout has a subtle flavour that goes well with robust ingredients like smoky chorizo
Provided by Gordon Ramsay
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 14
Steps:
- First make the dressing. Heat 1 tbsp of the olive oil in a small saucepan. Add the capers and the onion and cook for 3 mins until softened. Splash in the red wine vinegar and bubble down, then remove the pan from the heat. Add the rest of the oil and the tarragon, then leave to infuse.
- For the fricassée, heat the oil in a sauté pan, add the chorizo and fry for 2 mins until it starts to crisp and render out red oil. Throw the potatoes and paprika in the pan and cook for 5 mins, tossing occasionally, until they start to brown on the edges.
- Pour in the chicken stock, turn up the heat and boil the stock for 8-10 mins until it has nearly all evaporated and the potatoes are tender. Stir the peas into the potatoes and cook for 2 mins more until heated through, then set aside.
- Using a sharp knife, score the skin of the trout fillet at close intervals, then season generously with sea salt and black pepper.
- Heat the butter in a non-stick frying pan. When it starts to sizzle, carefully lay the fish in the pan, skin-side down. Gently fry for about 8 mins until the skin is crisp and golden and most of the flesh has changed colour with just the top still raw.
- Carefully turn the fish fillets over, then squeeze over the juice from one half of the lemon. Cook for 1 min more, basting fish with the lemony pan juices. Turn off the heat and leave the fish in the pan. You are now ready to plate up - you can serve the other lemon half on the side if you like.
- Spoon a pile of the fricassée into the centre of each plate. Place another spoonful of the mixture on top to create a small heap. Gently sit the fish fillet on top, skin-side up. Spoon the caper dressing around the outside of the plate and serve.
Nutrition Facts : Calories 831 calories, Fat 51 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 50 grams protein, Sodium 2.37 milligram of sodium
MEDITERRANEAN PAN SEARED SEA BASS RECIPE WITH GARLIC BELL PEPPER MEDLEY
Don't skip the garlic and bell peppers, they are far more than a garnish on this crispy pan seared sea bass recipe! This quick fish dinner is great served with plain pearl couscous (or another grain of your choice) or lemon rice.
Provided by Suzy Karadsheh
Categories Dinner
Time 20m
Number Of Ingredients 14
Steps:
- Take the fish out of the fridge about 20 minutes before cooking. Sprinkle with salt on both sides and set aside.
- In a small bowl, combine the spices to make the spice mixture. Set aside for now.
- In a medium-sized skillet, heat 2 tbsp olive oil over medium-high heat until hot and shimmering but not smoking.
- Add the bell peppers, shallots, and garlic. Season with salt and 1 tsp of the spice mixture you prepared earlier. Cook, stirring regularly, for 5 minutes or until the peppers have softened. Turn the heat to lowest, and stir in the chopped olives. Leave on low heat as you prepare the fish.
- Pat fish dry and season with the remaining spice mixture on both sides as well.
- In a large skillet, preferably cast iron, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add the fish pieces (you can reduce heat to medium, if needed). Push down on the middle (thickest part) for 30 seconds or so. Cook fish on one side, undisturbed, until nicely browned, about 4 to 6 minutes. Using a spatula, carefully turn fish over and cook on other side for 3-4 minutes until nicely browned as well. (Important Note- look for browned edges before you turn it over. If parts of the fish are stuck, you should be able to carefully scrape it with the spatula and turn. But, if the fish is entirely stuck, it's not ready to be turned over. Leave it for a little bit. It should release when ready.)
- Remove fish from heat, immediately drizzle lemon juice. Serve hot with the bell pepper medley spooned on top. Add a side of cooked pearl couscous or rice, if you like. Or add a gluten-free side of your choice. Enjoy!
Nutrition Facts : Calories 132 kcal, Sugar 4 g, Sodium 279.1 mg, Fat 10.1 g, SaturatedFat 1.4 g, Carbohydrate 10.9 g, Fiber 3.4 g, Protein 2.1 g, Cholesterol 0.8 mg, UnsaturatedFat 7.2 g, ServingSize 1 serving
PAN FRIED SEA BASS WITH POTATOES AND CHORIZO
A delicious dish combining the flavours of sea bass and chorizo with potatoes and red veggies served with garden greens.
Provided by tidysue
Time 35m
Yield Serves 2
Number Of Ingredients 9
Steps:
- Peel and chop the potatoes into cubes and place in a pan of water, cook the potatoes for around 15 minutes until soft and drain. Heat a frying pan with a bit of olive oil.
- Cut your chorizo in half then into half strips and set aside. Chop your red pepper into small strips, and the red onion into strips also, and add to your hot frying pan along with your crushed garlic cloves and rosemary and cook for a couple of minutes until onions have softened. Now add the chorizo and let the juices flow before then adding your potatoes and cooking them stirring occasionally for around 10 mins.
- Heat a griddle pan with a little oil ready for your sea bass fillets. Pat skins dry with kitchen towel and season with salt and pepper. Prepare and put your greens on to cook through. I used fine green beans and broccoli this should take no more than 10 minutes.
- Place the sea bass in to the hot pan skin side down and place a small plate on top of your fillets to prevent them from curling up. Cook your fillets for 4-5 minutes or until skin is crispy.
- Serve your fillet on top of the potatoes and chorizo mix and dish up with the greens.
PAN FRIED SEA BASS
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.
SPANISH ROAST FISH WITH BROAD BEANS & CHORIZO
Bake whole sea bass with white wine, lemon and chorizo to make a delicious sauce that soaks into the tender new potatoes
Provided by Cassie Best
Categories Dinner, Fish Course, Lunch, Main course
Time 1h20m
Number Of Ingredients 10
Steps:
- Put the potatoes in a pan of cold, salted water. Bring to a simmer and bubble for 10 mins, or until just tender. Heat oven to 200C/180C fan/gas 6. Drain the potatoes, tip into a large roasting tin (big enough to fit the fish), and toss in 1 tbsp oil and some seasoning. Roast for 15 mins.
- Make a couple of slashes in the side of each fish. Rub the remaining oil, the lemon zest, fennel seeds and some seasoning into the flesh and cavity of the fish. When the potatoes have had their cooking time, remove the tray from the oven, make space in the centre and place the fish on the tray. Poke the lemon slices into the cavities of the fish. Scatter the chorizo over the potatoes and pour over the wine. Return to the oven for a further 15 mins.
- Check the fish is very nearly cooked - the flesh should pull away from the bones easily when gently pushed with a knife. Scatter the peas and broad beans around the fish, mix through the potatoes and chorizo and return to the oven for 2 mins more, to just warm the veg through. Scatter over the parsley just before serving.
Nutrition Facts : Calories 787 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 9 grams sugar, Fiber 20 grams fiber, Protein 54 grams protein, Sodium 1.4 milligram of sodium
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