Ingredients

  • 2 x 200g portions seabass
  • 15ml olive oil
  • Butter
  • Salt and pepper
  • Sauce
  • 100ml olive oil
  • ½ shallot peeled and diced
  • 1 clove garlic, peeled and sliced
  • 1 tsp coriander seeds, crushed
  • 2 tomatoes, concassed
  • 1 small bunch parsley, chopped
  • 1 small bunch tarragon, chopped
  • Juice of 1 lemon
  • Salt and pepper

Method

Heat a frying pan to hot.

Add the oil and then cook the fish, skin side down, for 2 to 3 minutes.

Season, flip over and cook for 2 minutes.

Put the oil, shallot, garlic and coriander seeds into a pan. Warm gently for a minute. Add the tomatoes, herbs, lemon and season.

Ingredients

  • 2 x 200g portions seabass
  • 15ml olive oil
  • Butter
  • Salt and pepper
  • Sauce
  • 100ml olive oil
  • ½ shallot peeled and diced
  • 1 clove garlic, peeled and sliced
  • 1 tsp coriander seeds, crushed
  • 2 tomatoes, concassed
  • 1 small bunch parsley, chopped
  • 1 small bunch tarragon, chopped
  • Juice of 1 lemon
  • Salt and pepper

Method

Heat a frying pan to hot.

Add the oil and then cook the fish, skin side down, for 2 to 3 minutes.

Season, flip over and cook for 2 minutes.

Put the oil, shallot, garlic and coriander seeds into a pan. Warm gently for a minute. Add the tomatoes, herbs, lemon and season.