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.
39 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 fillets fish - 2
4 tablespoons tandoori spices - 3
4 tablespoons olive oil - 4
fine (or table) salt - Total weight: 660 grams
Times for this recipe
Preparation: 20 min.
Cooking: 6 min.
All in all: 25 min.
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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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 100 RDI=30 % | 0 | 60 RDI=7 % | 950 RDI=40 % | 3,970 RDI: 40 % |
| Per 100 g | 20 RDI=4 % | 0 | 9 RDI=1 % | 140 RDI=5 % | 600 RDI: 5 % |
| Per person | 30 RDI=7 % | 0 | 20 RDI=2 % | 240 RDI=9 % | 990 RDI: 9 % |
How much will it cost?
- For 4 people : 6.25 €
- Per person : 1.60 €
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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)
Fish fillet
Like these other recipes: Pan-fried fish fillets, braised cabbage with Noilly Prat, Tahitian style fish, Erika's ceviche, Whiting fillet with mustard carrots, Fish fillet in express cooking envelope, ... See them all 31
Tandoori spices
Like these other recipes: Spiced butternut gratin, Tandoori-flavoured chicken with leeks, ... See them all 2
Olive oil
Like these other recipes: Fish "à la Bordelaise", Scallops with sorrel and Noilly Prat, Summer Salmon Blanquette, Quartet of brassicas with cream , Rolls of fish in smoked ham, ... See them all 543
Fine (or table) salt
Like these other recipes: Gâteau Basque , Potato gratin, Hasselback or "Swedish-style" potatoes, Mayonnaise, Poppy seed and lemon cake, ... See them all 102
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