Pan-Fried Seabass with Pickled Salsa
Whole seabass, pan-fried dressed with a zesty, pickled salsa.
Allergens
Contains Fish
Ingredients
1 whole seabass, head removed
For the Salsa:
2-3 pickles, diced
100g cucumber, diced
1 tomato, seeded and diced
50g red onion, diced
1/2 jalapeño, diced
1–2 cloves garlic, minced
1tbsp chopped fresh dill or tsp of dried
50ml pickle brine, from the pickle jar
Salt and pepper, to taste
Method
Step 1
Make sure the seabass is clean and dry. Season with salt and pepper inside and out.
Step 2
In a medium/hot pan seal the fish on both sides for 2 minutes and put it in the over at 180c for 6 minutes or until fully cooked.
Step 3
While the fish is in the oven, mix all the salsa ingredients together, taste and season if needed.
Step 4
Remove the seabass from the oven and rest for 2 minutes then serve with the salsa.
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