Practical Method to Serving Extraordinary Lemon and rosemary pan fried sea bass with sautèed potatoes
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To make an extraordinary Lemon and rosemary pan fried sea bass with sautèed potatoes, here are the materials required:
- Take 4 of fillets.
- Use of Potatoes.
- Use of Olive oil.
- You need of Fresh rosemary.
- Prepare of Juice of 1 lemon.
- Take to taste of Salt.
After readying the ingridients, next you are good to prepare your appetizing Lemon and rosemary pan fried sea bass with sautèed potatoes by following the instructions below:
- Mix oil, lemon, salt and rosemary. Marinate the fish for about an hour.
- 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.
- 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 😊.
Add to the potatoes with the anchovy and a grinding of black pepper and then pour over the stock. Pan-fried fish pairs deliciously with a tangy citrus sauce in this simple recipe. Ready in less than half an hour, it makes a great, healthy weeknight meal when you're pressed for time. I made this sea bass with buttery potatoes and a green salad. The lemon caper sauce was salty and tangy.
Recipe : Lemon and rosemary pan fried sea bass with sautèed potatoes
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step by step to make Lemon and rosemary pan fried sea bass with sautèed potatoes
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