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.
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Ingredients
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5 |
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sea bass |
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2 |
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lemons |
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|
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bay leaf |
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|
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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.