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.
17K 3 4.3
Last modified on: September 1st 2021
Keywords for this recipe: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
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 16 min. | 6 min. | 22 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 15 min.
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.
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 948 Kcal or 3,969 Kj | 102 gr | 0 gr | 60 gr |
| 47 % | 39 % | 0 % | 9 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 144 Kcal or 603 Kj | 15 gr | 0 gr | 9 gr |
| 7 % | 6 % | 0 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 237 Kcal or 992 Kj | 26 gr | 0 gr | 15 gr |
| 12 % | 10 % | 0 % | 2 % |
How much will it cost?
- For 4 people : 5.34 £
- Per person : 1.34 £
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)
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Caesar salad, Couscous, Canapés of red mullet with poppy seeds, Warm lentil salad, Sautéed turmeric chicken with mushrooms, ... All |
 | Fish fillet: You can check-out other recipes which use it, like for example: Pan-fried fish fillets, braised cabbage with Noilly Prat, Fish terrine with spinach and tomatoes, "Land and sea" kebabs, Fish "à la Bordelaise", Fish in white wine, ... All |
 | Tandoori spices: You can check-out other recipes which use it, like for example: Spiced butternut gratin, Tandoori-flavoured chicken with leeks, ... All |
 | Fine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Panzanella, Rabbit terrine, Tahitian salad, Choux pastry (pâte à choux), Cocotte eggs with Comté, ... All |
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