Recipe of Super Quick Homemade Pan seared seabass fillet on fennel puree with fennel crisps and crispy capers

Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, pan seared seabass fillet on fennel puree with fennel crisps and crispy capers. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Pan seared seabass fillet on fennel puree with fennel crisps and crispy capers is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Pan seared seabass fillet on fennel puree with fennel crisps and crispy capers is something that I’ve loved my whole life.

Crisped capers add just the right bit of briny pop. Sweet scallops nestled in a dreamy, creamy cauliflower purée make a simple but elegant dish. Lightly coat the base of a non-stick frying pan with olive oil then place the pan over a medium-high heat. Once the pan is hot, season the fillets with salt and place in the pan skin-side down.

To get started with this recipe, we have to prepare a few components. You can cook pan seared seabass fillet on fennel puree with fennel crisps and crispy capers using 8 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Pan seared seabass fillet on fennel puree with fennel crisps and crispy capers:

1. Make ready 2 fillets of seabass
2. Get 2 small fennels
3. Prepare 1/2 shallot
4. Make ready 2 tbsp olive oil
5. Prepare 1 tbsp Greek yoghurt
6. Take Salt and pepper
7. Make ready 2 tsp drained and dried capers
8. Get Grated orange zest to serve

Perfect pan-seared salmon should have crisp skin, moist and tender flesh, and fat that has been fully rendered. This technique produces excellent results with minimal fuss. Pressing down on the fish as soon as it hits the pan keeps the skin flat, so that the fish cooks evenly and the skin crisps all over. Pan Seared Halibut with Fennel & Shallots Recipe from Sunrise.

Instructions to make Pan seared seabass fillet on fennel puree with fennel crisps and crispy capers:

1. For the fennel puree - slice the fennel with a mandoline and save few slices for the crisps. In a pot, add the olive oil and the chopped shallot, let soften. Add the sliced fennels, season with salt and pepper, cover with water and let simmer until soften and ready to blend. Once is ready, blend with the yoghurt. You could smoothen this by passing through a sieve.
2. Heat a tbsp of olive oil in a frying pan, dry and score the seabass skin, season with salt and pepper and pan sear, skin first until golden and crispy. Set aside and in the meantime fry the capers and the sliced fennel to serve. Plate the puree first, fish fillets, top with the fennels' crisps and capers and grate some orange zest.

Pressing down on the fish as soon as it hits the pan keeps the skin flat, so that the fish cooks evenly and the skin crisps all over. Pan Seared Halibut with Fennel & Shallots Recipe from Sunrise. The dining service coordinator at The potatoes are crispy and crunchy on the outside and soft inside. Pan-Seared Cod Fillets with Citrus Sauce Recipe Citrus and Fish are two ingredients that go perfect together.

So that’s going to wrap it up for this exceptional food pan seared seabass fillet on fennel puree with fennel crisps and crispy capers recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!