Pan-fried sea bass with bay leaf
The aromatic bitterness of fresh bay leaves combines pleasantly with the subtly sweet notes of the sea bass.
Allergens & dietary requirements
- Fish
- Pescetarian
Ingredients
- 5 sea bass
- 2 lemons
- bay leaf
- as needed salt and pepper
Preparation method
- Descale the sea bass.
- Gut the fish and then rinse thoroughly under cold running water.
- Fillet and cut into 10 portions.
- Make a diagonal cut on the skin side of the fish and insert a bay leaf.
- Sprinkle the inside with lemon and a little salt.
- Pat dry and fry on the skin side until crispy.
Serving suggestions
- As a composition with curry risotto, celery and roasted green asparagus.
- As a component in a main dish with broccoli, cauliflower, potato, asparagus or green herb components.
