Seared Seabass + Chips
We absolutely love this dish. It is so fresh and zingy with the lemon zest and pomegranates. We serve with chips, or wedges, as we’ve usually had our green salad and veggies for the day, but you could easily swap these out and serve with roasted veggies or a cold salad. It’s naturally gluten free, so won’t hurt your belly, quick, easy and delicious!
Seared Seabass + Chips
Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Portions: 2
INGREDIENTS
4 (360g) Sea Bass fillets skin-on boneless
½ teaspoon ground coriander
2 tablespoons olive oil, more if needed
1 teaspoon unsalted butter
1 shallot, chopped
4 cloves garlic, chopped or left whole skin on
1-2 chilles, thinly sliced
3 tablespoons of pomegranate seeds
½ cup chopped roasted walnuts
1 lemon, juice and zest
salt and pepper to taste
Thick shop bought chips, or homemade potato wedges if you have time. (optional, or serve with a fresh salad, or roasted veggies)
DIRECTIONS
• Preheat the oven to 220 degrees for the chips. Get them in as soon as the oven is ready, or stick them in the air fryer if you have one. Sprinkle with salt, coriander powder and add the 4 garlic cloves about halfway through the cooking time so they don’t burn. I like to leave the skin on and squeeze them out when they’re cooked.
• Chop the shallots, garlic, chili and walnuts and set aside.
• Pat the fish fillets dry on both sides using a paper towel. Score skin side with a sharp knife and rub in some salt, this helps them crisp up. Season the fish with coriander, salt and pepper.
• Drizzle a tablespoon or two of olive oil into your frying pan, add the shallots, garlic and chili and cook for 3 minutes until softened. Remove onto a plate until later.
• Heat a large non-stick pan over medium to high heat. If, like me, you can’t fit four fillets of fish in one pan, you’ll need to cook these in batches. Cook the first two fillets skin-side down until golden and almost cooked through, about 4 to 6 minutes (less for thinner filets). Once you’ve placed them in the pan, don’t touch them until you can see that the skin is crispy, if you try and move them before this, they will stick and break apart.
• Add half the butter to the pan (good fats) and allow it to froth and foam, spooning over the surface of the fish. This will help achieve maximum golden brown colour and flavour. Be careful not to overcook the fish, or it will go tough and horrid. It should be just opaque and flake easily with a fork. Flip the fillets and cook for another 2 minutes. Remove to a serving plate. Repeat with remaining fish and ingredients.
• Deglaze the pan with lemon juice and add the walnuts. Stir to combine and allow to cook another minute or so. Taste for seasoning.
• Serve the fish layered with topping and a scattering of cold fresh pomegranate seeds for a sweet and juicy pop! Garnish with lemon zest and flaky sea salt just before serving. Delicious!
Serve with thick cut crispy chips, with a handful of fresh oregano for a fragrant, herby kick.
OPTIONAL TOPPINGS
Mayo or garlic mayo dip for an extra kick.
CREDIT - Daphne Oz for the recipe.