Recipes

Recipes

RECIPE OF THE MONTH

July 2017

Panfried Seabass Fillet with Summer Cabbage, Spicy Chorizo,

Black Olives, Brown Shrimp & Cherry Tomato 

 

 

Ingredients 

 

  • 2 whole seabass 500-600gr (gutted, filleted and pin boned)
  • 100gr cherry tomato cut in 4
  • 2 pack of baby gem lettuce
  • 200 gr of spicy chorizo
  • 100 gr of pitted black olives
  • 50gr peeled brown shrimp
  • 1shallots (finely chopped)
  • 2 garlic gloves (finely chopped)
  • 1 bunch of flat parsley (finely chopped
  • 4 tbs of extra virgin Olive oil
  • 20 ml of white wine
  •  Salt & pepper


Method

 

Cut the baby gem in half lengthwise then slice it thinly, cut the chorizo into small chunks, next cut the cherry tomato in 4 
and the black olives in half lengthwise. Finely chop the shallot, garlic and parsley.
Next get a pan on the fire  until it gets hot, season the fish on both sides with salt and pepper and then add a bit of oil on 
the pan and then gently put the fish fillets on skin down pressing gently on the flesh for 15 seconds so the fillet remain flat 
(this way you  get the crispy skin on the fish as the seabass skin tempt to shrink on the inside the moment it touches hot oil) 
turn the heat down to medium low and let it cook for 4-5 minute's or so until the edges of the fish get dark brown and the fish is 
cooked over half way, at this point using a spatula gently turn the fish over and cook it for just under a minute 
making sure is just about cooked.
Same time in another hot pan add oil then add the chorizo, cook it for about a min or until brown and 
then add the chopped garlic and shallot and at the end the baby gem, season it to taste with salt and pepper, 
cook it for about a min or so, so the baby gem is still crunchy and taste fresh.
Remove the fish from the pan and add a bit more oil and turn the heat up, add the brown shrimp and the black olives to the pan 
then add the white wine and at the end the cherry tomatoes and chopped parsley just to fold it in the sauce.
Place the cabbage in the middle of the 4 plates with the seabass fillet sitting on the top skin upwards and then pour 
the brown shrimp and cherry tomato and black olive sauce over the fish and around the dish and serve immediately.
 

 

Buon appetito!

                                                  

HEAD CHEF ARTAN HASA