Main and Side
Pan-Fried Sea Bass with Lemony Carrot Salad
Press the sea bass skin side down when it hits the pan and it stays flat and crisp.
- Gluten-free
- Prep
- 10 min
- Cook
- 15 min
- Servings
- 4
Some ingredients may contain gluten; check the package labels.
Ingredients
How many servings?
- 4 carrot
- 2 tbsp lemon juice
- 5 tbsp olive oil
- 1½ tsp salt
- ½ bunches parsley
- 4 sea bass
- 2 tbsp rice flour
- 1 pinch black pepper
- 1 tbsp butter
- 1 lemon
Method
- Prick the eggplants in several places with a fork. Roast in a preheated oven at 220°C for 25–30 minutes, until the skins are charred and the flesh is completely soft. Alternatively, roast them over a gas flame, turning occasionally.
- Pat the sea bass fillets dry, press the skin sides into the rice flour and season with the rest of the salt and the pepper.
- Chop the onion and sauté in the olive oil over medium heat for 4 minutes. Crush the garlic, grate the tomato and add both to the pot. Cook for another 3 minutes.
- Cook over medium-high heat for 4 minutes, add the butter, turn and cook for 1 more minute.
- Serve with lemon wedges and the carrot salad.