Pan Fried Sea Bass with Laverbread and Dill sauce
Rated 3.0 stars by 3 users
Category
Dinner or Supper or Lunch
Cuisine
Seaweed
Author:
PBFC
Servings
2
Prep Time
5 minutes
Cook Time
10 minutes
A tasty and decadent dish, simple to prepare but sure to impress !
Ingredients
- 2 sea bass fillets
- 2 tbsp laverbread
- 50ml double cream
- 1 clove of garlic, minced
- 1 shallot, finely diced
- 150ml white wine
- A handful of fresh dill, chopped
- 2 tbsp capers
- Olive oil
- A knob of butter
- Salt and pepper
Directions
Score and season the skin of the sea bass fillets.
Fry in olive oil, skin side down, for 3-4 minutes. Press down with a fish knife if it starts to curl.
Turn over and cook for 1 minute, then remove from the pan.
Add the shallot and garlic and cook for 1 minute. Don’t let it burn.
Add the wine and let it bubble for a couple of minutes.
Add the cream, laverbread, dill, butter and capers.
Stir and heat gently until all combined.
- Serve the sauce with the seabass
Try replacing the Sea Bass with sea trout or salmon fillets
Serve with your choice of potatoes and seasonal vegetables
For the love of the sea
