FARMED SEABASS FILLETS

From: 989.00 $

Seabass is one of the most popular fish. You will like it for its delicacy and its firm white flesh. Traditionally, it is grilled but it can be also eaten braised, fried or poached.
Origin: Turkey or Greece

Those fillets are suitable for freezing.

 

Origin: Turkey or Greece

 

Case of 3 KG.

 

You can choose among 3 different sizes of fillets:

  • 60g-80g per fillet (it means you will receive between 37 and 50 fillets)
  • 80g-125g per fillet (it means you will receive between 24 and 37 fillets)
  • 125-160g per fillet (it means you will receive between 18 and 24 fillets)

Product Features: Fresh Fillet with skin

 

French Name: Filet de Bar d’Elevage avec peau (Dicentrarchus labrax)

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Description

 

                                                                                                                  Sea bass traybake with peppers, cherry tomatoes and pine nuts

                                                                                                                                                         Time: 35 mins

                                                                                                                                                               Serve: 4

 

                                                          3 red peppers, cut into chunks                                                                                                       1 red onion, sliced

                                                         Glug extra-virgin olive oil, plus 2 tsp                                                                                               400g cherry tomatoes on the vine

                                                         185g marinated olives (we used Siciliana olives from the Real Olive Company)                        1 tbsp capers, drained

                                                         Glug white vermouth or dry white wine                                                                                         2 large pinches saffron strands

                                                         4 farmed sea bass fillets (about 150g each), skin-on                                                                    2 garlic cloves, sliced

                                                         2 tbsp toasted pine nuts                                                                                                                 Grated zest and juice 1 lemon

                                                         Handful fresh basil leaves                                                                                                               4 tbsp mayonnaise

                                                         Cooked couscous or flatbreads to serve

 

  1. Heat the oven to 200°C/180°C fan/gas 6. Toss the red peppers and onion in a roasting tin with a glug of oil and some salt and pepper, then bake for 30 minutes, tossing halfway through.
  2. Add the tomatoes, olives (and any marinade), capers and vermouth or white wine to the tray and bake for 10 minutes more. Put the saffron in a small bowl, cover with a splash of warm water, then set aside to steep.
  3. Arrange the sea bass, skin-side up, in the tray and top with the garlic. Mix half the saffron and its water into the 2 tsp olive oil and sprinkle over the fish along with salt and black pepper. Bake for 5-6 minutes until almost cooked through, then turn the grill to high and grill the fish for 2-3 minutes to crisp up the skin.
  4. Scatter the fish with the pine nuts, lemon zest, basil and some black pepper. Mix the mayonnaise with the rest of the saffron, the juice of ½ lemon and some more black pepper. Serve the fish with couscous or flatbreads and a squeeze of lemon juice.
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