Hi, I’m Jane. Today, I’m gonna show you how to make pan seared seabass fillet on fennel puree with fennel crisps and crispy capers recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit more unique. 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 well liked of current trending meals on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Pan seared seabass fillet on fennel puree with fennel crisps and crispy capers is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have pan seared seabass fillet on fennel puree with fennel crisps and crispy capers using 8 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Pan seared seabass fillet on fennel puree with fennel crisps and crispy capers:
- Take 2 fillets of seabass
- Take 2 small fennels
- Make ready 1/2 shallot
- Prepare 2 tbsp olive oil
- Get 1 tbsp Greek yoghurt
- Make ready Salt and pepper
- Make ready 2 tsp drained and dried capers
- Prepare 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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