Hello, I’m Joana. Today, we’re going to prepare pan seared seabass fillet on fennel puree with fennel crisps and crispy capers recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Pan seared seabass fillet on fennel puree with fennel crisps and crispy capers Recipe
Pan seared seabass fillet on fennel puree with fennel crisps and crispy capers is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Pan seared seabass fillet on fennel puree with fennel crisps and crispy capers is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. 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:
- Make ready 2 fillets of seabass
- Make ready 2 small fennels
- Prepare 1/2 shallot
- Make ready 2 tbsp olive oil
- Get 1 tbsp Greek yoghurt
- Take Salt and pepper
- Make ready 2 tsp drained and dried capers
- Take Grated orange zest to serve
Steps to make Pan seared seabass fillet on fennel puree with fennel crisps and crispy capers:
- 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.
- 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.
So that’s going to wrap it up for this exceptional dish pan seared seabass fillet on fennel puree with fennel crisps and crispy capers recipe. Thank you very much for reading. I am confident that you can make this at home. There is 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. Happy cooking.
