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Pan Fried Seabass and Seasonal Vegetables

Pan Fried Seabass and Seasonal Vegetables

By Arthur Potts DawsonPublished on 24 April 2022The secret to success with this dish is simplicity. When you've got the best fresh seasonal ingredients let the natural flavours seep out with the minimum of fuss.  
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Time and servings

15 minsTotal time
2Servings
5 minsPrep time
10 minsCooking time

Ingredients

  • 100 g of fresh asparagus
  • 1 red chilli, sliced into rounds
  • 1 tbsp of olive oil
  • 1 fresh lemon, zested and sliced
  • 440 g of sea bass fillets
  • 100 g of broad beans
  • 100 g of fresh peas
  • 1 pinch of salt

Method

  • Step 1

    Lightly drizzle olive oil over the skin of the fish fillets then sprinkle with sea salt. Now place into a frying pan and push the fillets down into the pan to make sure they are flat. Now drizzle a little more olive oil over the fish flesh in the pan

  • Step 2

    Meanwhile fill a saucepan with enough water to cover the vegetables and bring to the boil, add the vegetables and when the water has returned to the boil remove from the heat and drain the vegetables. As they are so fresh they need only the slightest amount of cooking

  • Step 3

    Pour the vegetables into a saucepan and drizzle with olive oil and grate over about half the zest from one lemon. Leave the pan to stay warm and return to the fish.

  • Step 4

    Check to see that the fish is cooked through and the skin is browned - then it's ready to serve. Place a layer of the mixed vegetables on a plate then lay on one fillet of fish. Next put a layer of asparagus and beans acoss the fillet then add the other fish fillet.

  • Step 5

    Finally pour a few peas on top of the fish and top with a few slices of the red chilli to add a dash of vibrant colour.