Steps to Prepare Super Quick Homemade Pan fried seabass fillets on a bed of citrus broccoli

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, pan fried seabass fillets on a bed of citrus broccoli. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Pan fried seabass fillets on a bed of citrus broccoli is one of the most popular of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Pan fried seabass fillets on a bed of citrus broccoli is something that I have loved my whole life.

While the broccoli is cooking, put a frying pan on to heat. As soon as the broccoli is cooked, drain it, then tip straight into the hot frying pan to 'scorch' out all the moisture. When hot add fillets of fresh seabass skin side down, push down onto pan so skin doesn't curl up. Cut the broccoli into medium-size florets.

To get started with this particular recipe, we must first prepare a few components. You can have pan fried seabass fillets on a bed of citrus broccoli using 8 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Pan fried seabass fillets on a bed of citrus broccoli:

1. Prepare 2 X 100g fillets of seabass
2. Make ready 1 broccoli
3. Make ready 1 lemon
4. Make ready 1 orange
5. Take 6 anchovies (tinned)
6. Take 3.5 tbsp capers (jarred)
7. Make ready 5-6 tbsp extra virgin olive oil
8. Prepare Salt and pepper

As soon as the broccoli is cooked, drain it, then tip straight into the hot frying pan to 'scorch' out all the moisture. While the broccoli is cooking, put a frying pan on to heat. Pan-fried sea bass with broccoli purée and citrus sauce from Great British Chefs - Chef Recipes by Pierre Koffmann Are you sure you want to delete this recipe from your Bookshelf? Doing so will remove all the Bookmarks you have created for this recipe.

Steps to make Pan fried seabass fillets on a bed of citrus broccoli:

1. Cut top, bottom and skin from orange
2. Segment and pith.
3. Squeeze juices out the segments
4. Score seabass fillets 6-7 times and season with salt and pepper.
5. Chop broccoli into medium sized florets. Wash and boil in slightly salted water for 2min until cooked.
6. Drain and put in hot frying pan to scorch out the extra moisture. Put orange pulp into pan. Reduce to medium heat.
7. Remove from pan after 10-20seconds. Drizzle orange juice and 2 tbsp extra v olive oil on top then set aside.
8. Wipe clean pan. Heat pan add 2-3 tbsp extra v olive oil. When hot add fillets of fresh seabass skin side down, push down onto pan so skin doesn't curl up. Reduce to medium heat and cook for 3-4 minutes undisturbed.
9. Turn fillets around and baste fillets, whilst letting them cook for 2 minutes. When cooked remove and put onto warm plate. Baste with remaining oil from pan.
10. Put capers and anchovies into pan
11. Cooked for 3 minutes till crispy then add half of a lemon juice and some lemon zest cook for 30s-1m longer
12. Plate up and enjoy

Pan-fried sea bass with broccoli purée and citrus sauce from Great British Chefs - Chef Recipes by Pierre Koffmann Are you sure you want to delete this recipe from your Bookshelf? Doing so will remove all the Bookmarks you have created for this recipe. Pan-frying is a simple but delicious way to cook sea bass - it only takes a few minutes and crisping up the skin adds flavour and texture to the finished dish. As sea bass fillets have a tendency to curl when exposed to heat, score the skin three or four times with a sharp knife and be prepared to weigh the fillets down at the beginning of the cooking process. Add vegetable oil and butter to pan; cook until butter melts.

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