1. Cooking with Dad After Fishing
This sea bass recipeis a gourmet dish that can make weekend dinners extra special. In this refreshing and delectable,
sautéed sweet red peppers are flavored with fennel and onions and seasoned with Xeres vinegar. Then it is garnished over
lightly seasoned sea bass fried in the pan until golden brown and crispy on the outside while tender, flaky and moist inside.
The tangy flavor of the Xeres vinegar enhances the sweetness of the red bell peppers. Xeres vinegar has a rich and nutty
flavor similar to fortified wine. It is also known as sherry vinegar often used for marinades and salad dressings. The fennel
contributes brightness and a lovely fragrance to the dish and its sweetish taste also complements the sweet peppers. Together, these ingredients add a complex
dimension to the fish without being obtrusive. The natural and delicate flavor of the fish remains intact and can be fully savored since they are garnished on top of the
sea bass after both have been cooked. Lots of food recipe videos in just a click away.
Score the fish by cutting three shallow slashes through the skin and just a little bit of the flesh to get a crispy golden skin on the outside without drying the inside.
Make sure that the fish is dry before cooking it. Pat it dry with a towel or absorbent paper to get any moisture out. The fish will stew in its own juices and steam,
preventing it from browning nicely if it is wet when you fry it. Use a nonstick pan to fry the fish in and pour enough oil just to cover the base. Get the pan hot then
turn the heat down to medium. Then lay the fish in the pan with the scored side down and cook for 4 minutes until the skin is golden and crisp, forming a crust. Turn
the bass over and cook for additional two minutes.
Ingredients
2 sea bass (each cut into 3 pieces)
5 oz. mixed greens
10 oz. sweet red pepper, finely chopped
10 oz. fennel, cut en julienne
7 oz. onions, finely chopped
1/4 cup Xeres vinegar
1/2 cup olive oil
Sea salt
Freshly ground pepper
1. Into a large skillet pour some olive oil placed over medium heat. Add the onions and fennel and sauté for 5 minutes. Add the red pepper then season with salt and
pepper. Sauté until the vegetables are tender. Add ¼ tablespoon Xeres vinegar. Keep the vegetables warm.
2. Pour some olive oil in another skillet, and heat over medium high. Season the fish with salt and pepper and then add to the skillet. Cook until fish flakes with a fork.
3. Combine the remaining vinegar and oil in a small bowl. Serve the fish on a bed of mixed greens. Spoon the vinaigrette over the whole and garnish with some
pepper on top.