Thursday, 13 September 2012

Crispy parmesan-coated sea bass

Growing up in a Jamaican family I would often have fish once a week, usually fried hake eaten on a Sunday.  I also remember having escovtich snapper or saltfish (salted cod) sometimes in the week, and I also adored these dishes. Fried hake, escovtich snapper and saltfish are, in my opinion the most popular fishes eaten in the Caribbean. Despite loving the traditional fishes I have grown up eating I wanted to venture out of my comfort zone and try a  fish that I've never eaten before in order to introduce my tastebuds to new culinarilly delights.
Many of my cook books feature  fish dish as there are such a variety of the different types of fishes you can have, so I knew I would be spoilt for choice when trying a new fish dish. I do think fish can be expensive, so I  decided on purchasing some reduced priced fish in Asda, and I was lucky one week when I found that the supermarket was reducing sea bass; I brought three.
I scoured through some of my favourite cook books to find a recipe that would compliment my new choice in fish, and remember noticing a recipe in a book entitled "One ingredient four ways" which was given to me by my colleagues at my former placement. This book has over 200 recipes, and focuses on one ingredient, and shows the reader how to make recipes from this ingredient in four different ways - hence the title of the book. The recipe "crispy parmesan-coated sea bass" appealed to me as I would have never thought combining cheese with fish.
As usual I made some amendments to the recipe I seasoned the fish with all purpose seasoning, black pepper and parsley, I could never imagine making a dish without my trusted all purpose seasoning, and often when a dish says to use salt, I immediately replace with all purpose seasoning (unless it is a cake) and decided on not frying the sea bass in oil, instead brushing in oil and baking for 25 minutes. Here is how my dish turned out:


I added basmati rice and vegetables to complete my healthy dinner and this dish was definitely a winner. The fish was moist, flavoursome, and delicious. I would recommend this dish as a lovely healthy evening meal.

Seasoned sea bass and haddock fillets pre cooking

Recipe for sea bass toss in parmasean - serves - 4
Ingredients
4 sea bass fillets, skin on and pin boned (I used whole fish)
3 tablespoons of olive oil
Juice and grated rind of 1 lemon
100g freshly grated parmesan cheese
1 small bunch fresh parsely, finely chopped
salt and pepper (I used all purpose seasoning).

Method
Preheat the oven to gas mark 4. Brush the oven dish with a little of the oil and lay the fillets in the oven dish, skin-down. Drizle over a little of the remaining oil, give each fillet a good squeeze of lemon juice and season with salt and pepper.
Mix the lemon rind, Parmesan cheese and parsely together and scatter evenly over the fish. Drizzle over the remaining oil. Cook in the oven for around 20-25 minutes or until the fish is just cooked and golden - the exact cooking time will depend on the thickness of the fillets. Serve immediately.


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