PAN FRIED SEA BASS WITH PRESERVED LEMONS

PAN FRIED SEA BASS WITH PRESERVED LEMONS

  1. Rinse the sea bass in water, pat dry with kitchen towel, roll and stuff with the slices of preserved lemon.
  2. If you are serving a salad or hot bread, now is the time to prepare them.
  3. Heat a non stick or heavy pan, add a little olive oil and place the rolled fillets in the pan, roast for 10 minutes in a very hot oven (220C).
  4. When cooked and lightly coloured remove from the oven.
  5. Add a segment of diced preserved lemon skin (discard the flesh as it will be very salty).
  6. Remove the pan from the heat and leave to finish cooking for a few minutes.
  7. Pour some balsamic glaze into a spoon and lay fine lines of glaze across the plate.
  8. Dress on a large hot plate, placing the fillet portions on top of one another.

Details:

  • Author: The Cornish Fishmonger
  • Prep time: 
  • Cook time: 
  • Total time: 
  • Serves: 4

Ingredients:

  • 8 x Sea bass Fillets or whole fish
  • Extra virgin Olive Oil
  • Balsamic glaze
  • Moroccan Preserved Lemons
  • Rocket leaves
  • Ciabatta bread
Back to blog