Gastronomixs

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.

Pan-fried sea bass with bay leaf

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

5

 

sea bass

2

 

lemons

 

 

bay leaf

 

 

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.

Previous page