Roasted Sea Bass with Herbal Salsa - Detailed recipes with photos.

Roasted sea bass with herbal salsa – a detailed recipe cooking. Photo of the dish: КанаOkada Time: 2 hours. 40 min Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

4 anchovy fillets, rinse
1 tbsp. l capers
1 clove garlic, coarsely chopped
1/2 tsp dried red pepper flakes
Coarse sea salt
1 tbsp. freshly laid fresh parsley
1/2 tbsp. freshly laid torn fresh mint
1 tbsp. l fresh marjoram or oregano
2/3 Art. olive oil
2 tbsp. l fennel seed
2 tsp dried provence herbs
12 pcs seabass fillet with skin (120 – 140 gr. each), remove bones
Juice of 1 lemon, pieces for serving
1 small green bell pepper, diced
2 medium-sized cucumbers, peel and seed, cut diced pulp

Recipes with similar ingredients: Anchovies, capers, garlic, pepper red cereal, parsley, mint, marjoram, oregano, fennel seeds, Provencal herbs, sea bass, perch, lemon juice, lemon, sweet pepper, cucumbers, salsa sauce

Recipe preparation:

Place anchovies, capers, garlic and pepper flakes, chop finely. Then sprinkle 1 tsp. salt and flat side of the knife, grind into a paste. Put the paste in food processor or blender, add parsley, mint and marjoram. Turn on the blender and through the hole in the lid, slowly pour in olive oil, mix until smooth. Shift salsa in a medium-sized bowl.
Fry fennel seeds in a pan at medium temperature, in for 3 to 4 minutes Put in a mortar and grind into powder, pour into a separate bowl and mix with 1/4 tbsp. salsa and Provencal herbs. Place the fish fillet in a shallow dish and grate with salsa mixture. Cover and refrigerate for 2 to 4 hours.
Meanwhile, mix with the remaining salsa lemon juice, sweet pepper and cucumbers. Cover and refrigerate until served.
Heat a large frying pan to a moderate to high temperature. To clear fish of excess marinade. Put the fish in the pan, skin down, and fry for 4 minutes, until golden brown. Turn the fish to the other side, and pressing the spatula to pan, continue to fry for another 2 minutes. Serve fish with salsa and lemons.