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
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
50g Blenders Hot Sauce
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.