Ireland AM
Ireland AM

Catch up on Virgin Media Player

Pan Fried Seabass with Prawns, Capers and Fennel

Thu, 4 August 2022

Pan Fried Seabass with Prawns, Capers and Fennel

Ingredients: 

  

4 Sea Bass Fillets 

  

2 Tomatoes 

  

2 Spoons of Capers 

  

12 Prawns, cut in pieces 

  

1 Lemon, diced segment, save juice 

  

1 Fennel Bulb, Diced 

  

Chopped Parsley 

  

Butter, 120 gr 

  

Salt 

  

Oil for cooking 

 

  

Method 

  

1. Make sure the Seabass fillets are properly cleaned and all pin bones removed (Fishmonger can do that). 

  

2. Cut the tomato in 4, remove seeds and dice. 

  

3. Wash capers and put with the tomatoes. 

  

4. Remove skin from the Lemon, cut out segments and diced them; add to tomatoes and capers. Reserve the juice. 

  

5. In a non-stick pan, over medium heat, add some oil to the pan and make sure it’s hot; place the Seabass skin down in the pan and add some salt. 

  

6. Cook for 2-3 minutes then flip the fish and cook for another minute; turn the heat to low and add the butter in the pan. 

  

7. It will melt and start to foam, remove the seabass and add all the rest of the ingredients in the butter, leaving the parsley last. Add the reserved lemon juice so the butter will cool down. 

  

8. Put the Seabass fillet in a dish and spoon over the skin the tomatoes, capers, prawns and fennel with a bit of the brown butter. 

  

Great served with some sauteed potatoes and Tender stem Broccoli. 

More Food

Honey Cake

Honey Cake

Fri, 29 September 2023

Chef: Caryna Camerino

View More.

Bucatini Alla Gricia

Bucatini Alla Gricia

Thu, 28 September 2023

Chef: Alberto Rossi

View More.

Chocolate & Strawberry Flavoured Popcorn

Chocolate & Strawberry Flavoured Popcorn

Wed, 27 September 2023

Chef: Joe Shannon

View More.

Bailey's Cheesecake

Bailey's Cheesecake

Tue, 26 September 2023

Chef: Catherine Leyden

View More.

Roasted Butternut Squash & Sweet Potato Soup

Roasted Butternut Squash & Sweet Potato Soup

Thu, 21 September 2023

Chef: Edward Hayden

View More.