Pan Seared Sea Bass Served With Cottage Cheese
Pan Seared Sea Bass Served With Cottage Cheese.Pan Seared Sea Bass Served with Cottage Cheese is a scrumptious British recipe. This uncommon aspect dish recipe is made the use of an thrilling medley of Sea Bass fish fillets, cottage cheese and cherry tomatoes. Serve this appetizer recipe on special events like date nights and kitty parties to impress your family. Try out this delectable dish that is healthy too!
Pan Seared Sea Bass Served With Cottage Cheese
Total Time50mPrep Time20 mCalories97
Ingredients of Pan Seared Sea Bass Served with Cottage Cheese
2 Servings
275 gm halved fish fillets
2 pureed ardour fruit
2 hundred gm sliced thick cherry tomatoes
1 cup orange juice
For Marination
10 ml olive oil pomace
five gm powdered black pepper
one hundred gm chopped celery
20 ml virgin olive oil
5 gm salt
30 gm Garlic paste
15 gm Mixed herbs
For Garnishing
2 hundred gm roasted carrot
2 sprig celery
For The Main Dish
100 gm paneer
How to make Pan Seared Sea Bass Served with Cottage Cheese
Step 1
To put together this exciting appetizer, cut 2 same sizes of fillet fish (Sea Bass Fish Fillet ought to be desired) weighing around 130 grams every, and marinade the fish with salt, pepper, a little olive oil. Keep it aside and permit it rest for a couple of minutes.
Step 2
Now cut thick slices of cottage cheese and tomatoes and marinade them with olive oil, salt, pepper, blend herbs, garlic, celery and generous quantity of virgin olive oil. Keep it for slow roasting at a hundred and fifty degree Celsius for about 25 mins.
Step three
For making ready Passion Fruit Coulis, take the Passion fruit and bring out its pulp in a bowl. Now, put a sauce pan on low flame and add the pulp along with orange juice, and reduce the quantity to half of. When its done, season the halved puree with salt and pepper.
Step four
Take a circular plate and make a ring layer with oven roasted tomatoes and cottage cheese in the centre of it.
Step 5
Now, take the fish to completed on a pan, pinnacle it at the Tian at the plate, and drizzle across ardour fruit coulis and basil oil. Garnish the dish with dry roasted carrot and celery sprigs.
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