Crispy sea bass with brown butter pilaf, seedy gremolata & slaw
Serve these sea bass fillets with our accompanying recipes for brown butter pilaf, seedy gremolata, tahini dressing, and cabbage & corn slaw
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Prep:5 mins
Cook:10 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 779
-
fat 41g
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saturates 9g
-
carbs 67g
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sugars 0g
-
fibre 5g
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protein 33g
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salt 1.23g
Ingredients
- 3 tbsp cornflour
- ½ tsp cayenne pepper (optional)
- 1 tsp garlic granules
- 50ml sunflower oil
- 4 sea bass fillets
- 600g brown butter pilaf (see recipe below)
- 350g cabbage & corn slaw (see recipe below)
- 100ml tahini dressing (see recipe below)
- 4 tbsp seedy gremolata (see recipe below)
Method
Combine the cornflour, cayenne pepper and garlic granules in a bowl along with a generous pinch of seasoning. Heat the oil in a high-sided frying pan over a medium-high heat. Coat the sea bass in the cornflour mix, patting to make sure it sticks well to both sides, then carefully lay in the pan and fry for 2-3 mins on each side, carefully flipping over once, until golden and cooked through.
Meanwhile, reheat the pilaf in the microwave or in a pan on the hob with a splash of water until piping hot. Toss the slaw with the tahini dressing, then divide between plates along with the pilaf. Garnish with the seedy gremolata.
