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

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sea bass






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.

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