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Sea bass with Indian spices
In this recipe, the whole secret is in the cooking. The sea bass (or other fish of your choice) is simply fried with an Indian spice mix.
42 K 4.3/5 (3 reviews)
25 min.
Easy
6.25 €
4 people
4 IngredientsLast modified on: September 1st 2021
For 4 people, you will need:
- 1
4 seas bass fillet - 2
4 tablespoons tandoori spices - 3
4 tablespoons olive oil - 4
fine (or table) salt - Total weight: 460 grams
Times for this recipe
Preparation: 20 min.
Cooking: 6 min.
All in all: 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 15 min.
Prepare 4 seas bass fillet, carefully remove any remaining bones, and dry on absorbant paper.
Salt lightly and coat thoroughly on both sides with the spices.
Salt lightly and coat thoroughly on both sides with the spices.
Stage 2 - ⌛ 3 min.
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.
The skin will tighten to start with. This is normal, so leave it be.
Stage 3 - ⌛ 1 min.
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.
Cook until the edges of the fish begin to turn opaque.
Stage 4 - ⌛ 3 min.
Turn the fillets over. The skin should be well fried.
Leave to cook for a further 3 minutes.
Leave to cook for a further 3 minutes.
Stage 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.
Stage 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.
Keeping: Should be eaten immediately.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 80 RDI=30 % | 0 | 80 RDI=10 % | 540 RDI=30 % | 2,260 RDI: 30 % |
| Per 100 g | 20 RDI=6 % | 0 | 20 RDI=2 % | 120 RDI=6 % | 490 RDI: 6 % |
| Per person | 20 RDI=7 % | 0 | 20 RDI=3 % | 140 RDI=7 % | 570 RDI: 7 % |
How much will it cost?
- For 4 people : 20.25 €
- Per person : 5.10 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Sea bass fillet
Like these other recipes: Fillet of sea bass and Jerusalem artichokes with lemon, Sea bass with coriander cream en papillote, Baked sea bass fillet with lemon and tarragon, ... See them all 3
Tandoori spices
Like these other recipes: Tandoori-flavoured chicken with leeks, Spiced butternut gratin, ... See them all 2
Olive oil
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Fine (or table) salt
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