Easiest Way to Prepare Speedy Lemon and rosemary pan fried sea bass with sautèed potatoes

Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, lemon and rosemary pan fried sea bass with sautèed potatoes. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Now add olive oil to a pan. This Pan Fried Sea Bass recipe is a wonderful way to eat a mild, affordable fish, and it's packed with flavor from fresh oregano, thyme, and parsley. Furthermore, when the first new potatoes start to appear, these will be fabulous with the sea bass. Boiled, and drizzled with olive oil or some melted butter, with the combination of fresh herbs, it's a match made in heaven.

Lemon and rosemary pan fried sea bass with sautèed potatoes is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Lemon and rosemary pan fried sea bass with sautèed potatoes is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook lemon and rosemary pan fried sea bass with sautèed potatoes using 6 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Lemon and rosemary pan fried sea bass with sautèed potatoes:

1. Get 4 fillets
2. Prepare Potatoes
3. Get Olive oil
4. Take Fresh rosemary
5. Make ready Juice of 1 lemon
6. Make ready to taste Salt

Lay the fish on top of the potatoes, brush with a little olive oil, then add the herbs and a mild seasoning of salt and black pepper. Season both sides of the fish generously with salt and pepper. Heat canola oil in a medium-sized oven-safe pan over high heat for a few minutes to let the oil get nice and hot. Heat the oil and butter in a deep frying pan.

Instructions to make Lemon and rosemary pan fried sea bass with sautèed potatoes:

1. Mix oil, lemon, salt and rosemary. Marinate the fish for about an hour
2. Peel chop and Par boil potatoes for about 5 minutes. Leave to cool for about 20 mins. Now add olive oil to a pan. Sauté potatoes for about 10 mins on medium heat or until crispy to your liking, season with salt and rosemary
3. Meanwhile, heat more oil in a pan, not too much because you have the oil from the marinade. When pan is nice and hot, add fish skin side down. Leave to crisp up. Flip just for one min to cook other side, don't over cook it. Serve 😊

Heat canola oil in a medium-sized oven-safe pan over high heat for a few minutes to let the oil get nice and hot. Heat the oil and butter in a deep frying pan. Add the rosemary and garlic to the pan and continue to fry, turning occasionally, over a medium to high heat. The crisp skin and delicious oils associated with this method of cooking sea bass are brilliantly offset by acidic ingredients such as lemons or white wine, for example, Pierre Koffman's Pan-fried sea bass with broccoli purée and citrus sauce and Simon Hulstone's Sea bass with prawn tortellini, fennel purée and white wine sauce. Similarly the sweet flesh goes surprisingly well with deep.

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