Paprika Sea Bass with Red Pepper Relish
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 1,229.0
- Total Fat: 115.8 g
- Cholesterol: 53.5 mg
- Sodium: 1,549.6 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 6.6 g
- Protein: 27.1 g
View full nutritional breakdown of Paprika Sea Bass with Red Pepper Relish calories by ingredient
Introduction
Rather than simply grilling or pan frying sea bass, try this vibrant and fragrant twist on a simple fish supper. Rather than simply grilling or pan frying sea bass, try this vibrant and fragrant twist on a simple fish supper.Number of Servings: 4
Ingredients
-
4 Sea Bass fillets
150ml Olive Oil
4 large pinches Smoked Paprika
1/2 tsp Salt
1/2 tsp Black Pepper
For the Relish:
300ml Olive Oil
3 Red Onions, very thinly sliced
1 tbsp Fresh Thyme Leaves, chopped
1 tsp Splenda
2 tsp Salt
8 Red Peppers, cut into julienne strips
2 pinches Cayenne Pepper
300ml White Wine Vinegar
12 Basil Leaves
Directions
Step 1: For the red pepper relish, pour olive oil into a pan ass onions, thyme, Splenda and half the salt. Simmer for 5-8 minutes. Ass the peppers, remaining salt, paprika and cayenne pepper. Cover and sweat over a medium heat for 10-12 minutes. Add the vinegar and cook until reduced to nothing, then set aside.
Step 2: Place the sea bass skin side up and, using a sharp knife, make four evenly spaced slashes through the skin. Whisk 50ml of olive oil with paprika and brush over the skin side of the fish. Season well.
Step 3: Heat the remaining olive oil. Cook the sea bass fillets skin side down for 4-5 minutes until the skin is crispy. Turn over and cook for a further 2 minutes. Spoon the relish on a plate and place the sea bass fillet on top.
Serve with a handful of basil leaves.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user SOMEJUNK.
Step 2: Place the sea bass skin side up and, using a sharp knife, make four evenly spaced slashes through the skin. Whisk 50ml of olive oil with paprika and brush over the skin side of the fish. Season well.
Step 3: Heat the remaining olive oil. Cook the sea bass fillets skin side down for 4-5 minutes until the skin is crispy. Turn over and cook for a further 2 minutes. Spoon the relish on a plate and place the sea bass fillet on top.
Serve with a handful of basil leaves.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user SOMEJUNK.