This is a delicious little Tapas plate and you could use any fish, Mackerel, Salmon, Tuna would all work. Complement with a nice chilled glass of Berceo Rioja Rosado.
READY IN
45 minutes
45 minutes
PREP TIME
15 minutes
15 minutes
COOKING TIME
30 minutes
30 minutes
SERVES
4 Servings
4 Servings
Print Recipe
- INGREDIENTS TO GET READY
- 2x 6/7 oz Boneless Seabass Fillets
- 2x Dessert spoons Chilli infused Olive Oil
- 2oz Salted Butter
- 1x Recipe Bravas Potatoes (click here)
- PUT IT TOGETHER
- 1. Trim the Seabass fillets if necessary, cut each fillet in half to give 4 even portions, season with salt.
- 2. Heat a non stick frying pan and when hot add the olive oil. Place the Seabass into the pan skin side down, gently flatten with a spatula, add the butter. The fish will cook in 3/4 minutes there is no need to turn it and as the butter foams it will crisp the skin.
- 3. Remove from heat drain on kitchen roll and serve immediately whilst hot.
Other Notes: Checkout for more recipes here https://www.spanishpassionfoods.co.uk/recipe/
Recipe Cuisine: Spanish