Pan-Fried Sea Bass with Rosemary and Garlic
Firstly I want to apologise for the rather ghastly photo! Every time I make this dish, I am so eager to tuck in that I forget to take a decent shot. I promise the next time I make sea bass, I will use a better plate and natural lighting to make the fish look more appetising – a tip I learnt from the recent Food Blogger Connect conference (more on that to come). In the meantime, please trust me when I say it is a lot tastier than it looks.
It is extremely hot in London and our houses are just not equipped to this heat – 30 degrees celsius and no breeze makes you feel like you are living in a sauna! It is worse for me, as I am allergic to both the sun and the heat. People often give me a puzzled look when I tell them this and often say, “but you’re Indian!”, yes, but I have lived in London all my life! I also seem to be suffering from really bad hayfever this year, so the kitchen is the last place I want to be. That said, I still want to enjoy nice food and this dish fits the bill. There are no ovens blasting heat into your kitchen and you don’t have to stand over the hob for more than ten minutes, while sweating buckets (sorry TMI!)
The delicate flavor of the sea bass is enhanced with a touch of sea-salt, rosemary and garlic. The fillets are pan fried for 5-10 minutes and served with a crisp romaine lettuce.
My husband and I like to eat this in our garden with a refreshing glass of chilled white wine (Sancerre for me please).
- 4 sea bass fillets - you should allow 1 -2 fillets per person, with the portion size depending on the size of the fillets and your guests appetite
- 1-2 cloves of garlic, crushed
- 1 sprig of rosemary per sea bass fillet
- sea-salt and pepper, to taste
- olive oil for frying
- Lime wedges, garnish
- Wash the sea bass fillets and make two / three incisions into each fillets. Slot one rosemary sprig through the incisions and then sprinkle crushed garlic, salt and pepper all over the fillets.
- Heat olive oil in a large frying pan on medium to high heat. When your oil is hot, place each fillet onto the pan, skin side down. This will crispen the skin and give it a lovely golden colour. After 2-3 minutes, turn the fillets over and cook the other side, for a further 2 minutes, or until the fillets are cooked.
- Garnish with lime wedges and serve.
As I have used rosemary, I am linking this to the Cooking With Herbs Challenge, hosted by Lavender and Lovage.