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Seared Seabass with Bravas Potatoes

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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
PREP TIME
15 minutes
COOKING TIME
30 minutes
SERVES
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.

Recipe Cuisine: Spanish

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Spanish Passion Foods & Wines Ltd.

Enjoy wonderful infusions of Fruits, Vegetables, Oils, Herbs and Spices!

All our foods are produced in many different regions of Spain using traditional methods, made in small batches by true Artisans who only use the very best and freshest ingredients to create food bursting with flavour and taste with many of their recipes handed down from previous generations, all having a Passion for Great Food!

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