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 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 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 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 : 6.24 €
- 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)
 | 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: Pea risotto "Mantecare", Spinach and chick peas "à la milanaise", Scallops au gratin, Cheese tart, Involtinis, ... All |
 | Fish fillet: You can check-out other recipes which use it, like for example: Cod loin with saffron, Rosemary steamed fish, Curried tuna cubes, Fish fillet in express cooking envelope, "Land and sea" kebabs, ... All |
 | Fine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Tomatoes Provençal, Chocolate mousse, Tomato ladybirds, Choux pastry (pâte à choux), Cherry tomato and two cabbage salad, ... All |
Other recipes you may also like
Pan-fried scallops and chanterelles with Noilly Prat sauce
The chanterelles are fried first briefly, then the scallops fried in the same pan. The pan is deglazed with Noilly to make a delicious cream sauce.225K4.5 1 hour 6 min. May 10th 2023
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...1.6M 714.6 2 hours 38 min. October 3rd 2019
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).445K 25 44 min. January 23th 2022
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.740K 313.7 36 min. January 27th 2017
Chocolate mousse
Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.469K3.7 40 min. February 21th 2011
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-07-28)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.