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.
19K 4.3/5 based on 3 reviews
Last modified on: September 1st 2021
Keywords for this recipe:For 8 people, you will need:
- 1
8 fillets fish - 2
8 tablespoons tandoori spices - 3
8 tablespoons olive oil - 4
fine (or table) salt - Total weight: 1,320 grams
How long will 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 8 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 8 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 |
| 1,896 Kcal or 7,938 Kj | 204 gr | 0 gr | 120 gr |
| 95 % | 78 % | 0 % | 18 % |
| 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 8 people : 12.48 €
- Per person : 1.56 €
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)
 | Fish fillet: You can check-out other recipes which use it, like for example: Fish Mousselines, Fish fillet in express cooking envelope, Fillet of pollack cooked in two stages, Pan-fried fish fillets, braised cabbage with Noilly Prat, Red sea bream fillets in a soy-sauce marinade, ... All |
 | Tandoori spices: You can check-out other recipes which use it, like for example: Tandoori-flavoured chicken with leeks, Spiced butternut gratin, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Mushroom and artichoke omelette, Thin endive tart, Tomatoes Provençal, Scallops au gratin, Caesar salad, ... All |
 | Fine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Kouign-amann brioche, Lille style chicken, Cheese and tomato tart, Potato gratin, Home-made terrine of foie gras, ... All |
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