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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