Pan-Fried Sea Bass Fillets in a Pastis & Caper Butter Sauce
served with Marsh Samphire
In my second Fishy post of today, I bring you a sophisticated and elegant sea bass recipe – beautifully fresh Scottish sea bass fillets that are pan-fried in a butter, pastis and caper sauce with cherry tomatoes, and then served on a bed of marsh samphire with a mesclun salad on the side. I received these sea bass fillets from John at Delish Fish, and as usual, they were already prepared and ready to cook. Sea bass is a wonderful fish, quite mild and soft and usually always cooked with the skin on; I pan-fried these fillets and they only took 5 minutes to cook on both sides, which resulted on a crispy skin and soft white meaty flesh. The steamed marsh samphire married so well with the fish and the sauce brought the whole dish together beautifully. All that was needed was a side salad of mesclun leaves and a wedge of lemon – it was a superb luncheon dish, that we all enjoyed.
This recipe would make a perfect fish course for a dinner party, or as a main course if served with two sea bass fillets per person. It was simple to cook and yet the fabulous results belied the ease in which I threw this together! The star of the dish is the sea bass fillets, along with the buttery aniseed sauce…….if you are not keen on aniseed, although the flavour is very subtle, then add a splash of white wine instead of the pastis. Sea bass is a versatile fish with a superb sweet, white, texture – it is similar in flavour to sea bream, and the best sea bass is caught in the North East Atlantic, where mine originated from. You will see sea bass being cooked quite often on Masterchef, I notice that it is used a lot by the contestants in the popular BBC cooking competition…..and I think my recipe is quite “cheffy” too!
That’s it for today – I hope you have enjoyed my fishy duo today – many thanks to John for sending me the fish to sample and taste….as always, I enjoyed cooking with the variety that was sent to me, as becomes a fish fanatic! See you tomorrow with a sweet treat and then more pies to follow later on this weekend, as well as a cake, hopefully! Bye for now and have a great day, Karen.