Hi, I’m Clara. Today, I’m gonna show you how to make pan seared seabass fillet on fennel puree with fennel crisps and crispy capers recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Pan seared seabass fillet on fennel puree with fennel crisps and crispy capers Recipe
Pan seared seabass fillet on fennel puree with fennel crisps and crispy capers is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Pan seared seabass fillet on fennel puree with fennel crisps and crispy capers is something which I have loved my whole life.
To bewith this recipe, we must first prepare a few ingredients. You can cook pan seared seabass fillet on fennel puree with fennel crisps and crispy capers using 8 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Pan seared seabass fillet on fennel puree with fennel crisps and crispy capers:
- Take 2 fillets of seabass
- Prepare 2 small fennels
- Prepare 1/2 shallot
- Take 2 tbsp olive oil
- Make ready 1 tbsp Greek yoghurt
- Prepare Salt and pepper
- Get 2 tsp drained and dried capers
- Take Grated orange zest to serve
Instructions to make Pan seared seabass fillet on fennel puree with fennel crisps and crispy capers:
- For the fennel puree - slice the fennel with a mandoline and save few slices for the crisps. In a pot, add the olive oil and the chopped shallot, let soften. Add the sliced fennels, season with salt and pepper, cover with water and let simmer until soften and ready to blend. Once is ready, blend with the yoghurt. You could smoothen this by passing through a sieve.
- Heat a tbsp of olive oil in a frying pan, dry and score the seabass skin, season with salt and pepper and pan sear, skin first until golden and crispy. Set aside and in the meantime fry the capers and the sliced fennel to serve. Plate the puree first, fish fillets, top with the fennels’ crisps and capers and grate some orange zest.
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