Recipes
Recipes

Pan-fried sea bass with romesco sauce and vegetable noodles

Pan-frying gives fish a lovely crisp skin. To maximise the crispiness, make sure you flip the sea bass only once

Pan-frying gives fish a lovely crisp skin. To maximise the crispiness, make sure you flip the sea bass only once

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(10 votes)
Cooking Time

Cook: 15 Mins

Cooking Time

Serves: 2

Cooking Time

Price: £2.82 per serving

Nutritional Information

Each 294g serving contains

Energy
1955kj
467kcal
23%
Fat
35.3g
High
50%
Saturates
5.6g
Med
28%
Sugars
7.4g
Low
8%
Salt
0.24g
Low
4%
of your reference intake.
Typical energy values per 100g:
665kj/159kcal

Ingredients

200g fresh sea bass fillets

1tsp rapeseed oil

1tsp unsalted butter

1 clove garlic, sliced

1 red chilli, sliced

1tsp flat-leaf parsley, roughly chopped

1 medium carrot, cut into noodles with a spiralizer

1 courgette, cut into noodles with a spiralizer

FOR THE ROMESCO SAUCE

40g blanched almonds

1 clove garlic, sliced

1tsp tomato purée

100g Melis roasted red peppers, drained

1tbsp extra virgin olive oil

1-2 tsp red wine vinegar

Method

1
To make the sauce, toast the blanched almonds in a dry frying pan over medium heat for 4-5mins until golden.
2
Put into a food processor with half the garlic and pulse until roughly chopped. Add the tomato purée, roasted peppers, extra virgin olive oil, and vinegar to the food processor and blend until smooth. Thin with a 1-2tbsp cold water if you’d like and chill until needed.
3
Bring a pan of water to the boil and add the carrot and courgette noodles. Cook for 2mins then drain.
4
Pat the sea bass fillets dry with kitchen roll. Heat 1tsp of the oil and butter in a nonstick frying pan over a medium setting. When the butter starts to bubble, put the fillets in, skin-side down.
5
Cook the fillets for a couple of minutes, without moving them, until the edges are just starting to change colour. Add the garlic, chilli and parsley to the pan.
6
Gently flip the sea bass fillets and cook for a further 30 secs.
7
Divide the vegetable noodles between 2 plates and top with a fillet of the sea bass. Serve each plate topped with the chilli, garlic and parsley from the pan and a spoonful of the romesco sauce with lemon wedges to squeeze over.

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