Fresh zesty pan fried sea bass with tangerines and avocado. The sea bass fillets are seasoned with salt and pepper then marinated in the zest and juice of tangerines (can use clementines or oranges too), lemon juice and spring onion. A very quick, colourful and easy dish to make : )
Serves 2
Prep 15 mins + 30 mins to marinate
Cook 10 mins
Total 55 mins
Ingredients
2 sea bass fillets
1/4 tsp salt and peppery @cornishsea_salt
1/2 avocado, finely chopped
1/2 cucumber, de-seeded and finely chopped
A few mint leaves (optional)
Dressing
Juice of 1/2 lemon
2 tangerines, zest and juice of 1 and the other thinly sliced into rounds
A couple of spring onions, finely chopped
A drizzle of extra-virgin olive o
Method
Make the dressing first. In a small bowl whisk lemon juice, the juice of 1 tangerine, zest and spring onion.
Season the sea bass with salt and pepper and cover with the dressing ensuring it is all coated evenly. Put in the fridge for 30 minutes to marinate.
Meanwhile, assemble the tangerine slices onto a plate. Finely dice the avocado and cucumber and sprinkle over a little salt.
Heat olive oil in a frying pan over a medium heat. Once the pan is fairly hot put in the sea bass fillets and cover with the dressing. Turn them over once after a couple of minutes and cook for 5 -10 minutes.
Place the sea bass on top of the sliced tangerines and pour over the dressing from the pan. Spoon the avocado and cucumber onto the sea bass and scatter over some mint leaves. Enjoy!
