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Pan-fried Chilean sea bass with cabbage

Pan-fried Chilean sea bass with cabbage

  • Chilean sea bass
  • Fillet portion
Time:30 min
Servings:2
Time:30 min
Servings:2

Ingredients

2 pcs. Chilean sea bass, 250 g. each

a few pcs. romanesco

a few pcs. yellow cauliflower

4 baby carrots    

1/4 kohlrabi

1 tbsp. capers

1-2 tbsp. butter

1 candy cane beet            

Edible flowers for decorating

Cooking instructions

Peel the candy cane beet and slice thinly on a mandolin, place the slices in cold water to keep them crisp.

Cut the Romanesco and cauliflower in smaller pieces, no bigger than the size of a tablespoon.

Use a melon baller to make spheres of kohlrabi.

Clean the baby carrots and fry all vegetables on a pan.

Heat some butter on a pan and let it brown before adding the portion of Chilean sea bass. Fry the sea bass in the butter, add a spoonful of capers when turning the fish. Let the fish cook through until it feels firm, but flakes a little.

Plate all ingredients with bright colours facing up.

Next recipe: Prawns with grilled romaine lettuce and butter bean hummus
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