According to this recipe you will get a tender fish with delicious crust, which will turn out crispy in just a couple of minutes, and fish it will not be overcooked. Cut the sea bass on the fillet and fry in a hot frying pan when the smoke comes from the oil. Turn the fish on the other side, water the crispy skin melted butter. Serve fried fish with relish from avocados, physalis and fennel, finely chopped and mixed with honey, a drop of vinegar, lime juice and vegetable oil. He is great will complement the fish with its bright taste and delicate buttery textured. Share with friends: 
Time: 25 minutes Difficulty: easy Servings: 2 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Crispy Fish
- 1 black sea bass, sliced on a fillet with skin of 120 – 180 gr., Make cuts on the skin
- Rapeseed oil
- 1 tbsp. l (15 gr.) Butter
- Olive oil to serve
Relish
- 1 medium fresh peeled vegetable physalis, washed and diced
- Half a large ripe avocado peeled and small dice
- Half a pod of serrano pepper, peeled and chopped small cubes
- 1/4 part of a small fennel root, cut into strips
- 1/4 part of a small red onion, thinly sliced across fibers
- 1 tbsp. l rapeseed oil
- Half lime juice
- A little red wine vinegar
- Honey
- 2 tbsp. l chopped fresh cilantro
Recipes with similar ingredients: black bass, vegetable relish, physalis vegetable, Avocado, serrano pepper, fennel onion, lime juice, wine vinegar, honey
Recipe preparation:
- Relish: in a medium-sized bowl, mix physalis, avocado, serrano, fennel and onions. Drizzle with rapeseed oil, juice lime, vinegar and honey. Salt, pepper and stir in cilantro.
- Fish with a crispy crust: strongly heat the pan to moderately high heat. Add some rapeseed oil and heat, until the smoke starts.
- In the meantime, sprinkle fish on both sides with salt and pepper. Put the fillet in a hot pan with the skin down, pressing it with a spatula. Add the butter to the pan and let it melt. When the edges of the fish are browned after 3 minutes, turn it over. Turn down fire and fry another 2 minutes. Spoon the crispy skin with a spoon melted butter.
- Put the fish on a plate. Sprinkle a little olive oil. Serve with lettuce and relish from physalis, avocado and fennel.
