Sea bass with Indian spices

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 4 fillets fish
• 2 4 tablespoons tandoori spices
• 3 4 tablespoons olive oil
• 4 fine (or table) salt
• Total weight: 660 grams

Times:

Preparation	Cooking	Start to finish
16 min.	6 min.	22 min.

Step by step recipe

1	Prepare 4 fillets fish, carefully remove any remaining bones, and dry on absorbant paper. Salt lightly and coat thoroughly on both sides with the spices.
2	Pour 4 tablespoons olive oil into a large frying pan on medium heat. When hot, add the fish fillets, skin side down. The skin will tighten to start with. This is normal, so leave it be.
3	After 2 or 3 minutes, you can press down on the fillets with a fork to flatten them. Cook until the edges of the fish begin to turn opaque.
4	Turn the fillets over. The skin should be well fried. Leave to cook for a further 3 minutes.
5	Better still, stick an electronic thermometer into the thickets part of the flesh and wait until it reaches 140°F (60°C ), sign that the fish is perfectly cooked.
6	Serve immediately with the accompaniment of your choice (sesame rice here).

Remarks

The original French version of this recipe uses Olivier Roellinger's "Retour des indes" mix. A more easily obtainable substitute would be a mild curry or tandoori mix.

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