Pan fried seabass fillets on a bed of citrus broccoli
Pan fried seabass fillets on a bed of citrus broccoli

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, pan fried seabass fillets on a bed of citrus broccoli. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Pan fried seabass fillets on a bed of citrus broccoli is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Pan fried seabass fillets on a bed of citrus broccoli is something that I have loved my whole life. They are fine and they look wonderful.

Pan-fried sea bass with citrus-dressed broccoli. Lightly coat the base of a non-stick frying pan with olive oil then place the pan over a medium-high heat. Once the pan is hot, season the fillets with salt and place in the pan skin-side down.

To begin with this recipe, we have to first prepare a few components. You can have pan fried seabass fillets on a bed of citrus broccoli using 8 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Pan fried seabass fillets on a bed of citrus broccoli:
  1. Get 2 X 100g fillets of seabass
  2. Make ready 1 broccoli
  3. Make ready 1 lemon
  4. Take 1 orange
  5. Get 6 anchovies (tinned)
  6. Get 3.5 tbsp capers (jarred)
  7. Make ready 5-6 tbsp extra virgin olive oil
  8. Get Salt and pepper

Heat oil in a pan over medium heat until it begins to shimmer. Add the broccoli and sprinkle with salt, stirring to coat in the oil. What to serve with Pan-fried Broccoli? Broccoli goes well with many different types of meals.

Steps to make Pan fried seabass fillets on a bed of citrus broccoli:
  1. Cut top, bottom and skin from orange
  2. Segment and pith.
  3. Squeeze juices out the segments
  4. Score seabass fillets 6-7 times and season with salt and pepper.
  5. Chop broccoli into medium sized florets. Wash and boil in slightly salted water for 2min until cooked.
  6. Drain and put in hot frying pan to scorch out the extra moisture. Put orange pulp into pan. Reduce to medium heat.
  7. Remove from pan after 10-20seconds. Drizzle orange juice and 2 tbsp extra v olive oil on top then set aside.
  8. Wipe clean pan. Heat pan add 2-3 tbsp extra v olive oil. When hot add fillets of fresh seabass skin side down, push down onto pan so skin doesn't curl up. Reduce to medium heat and cook for 3-4 minutes undisturbed.
  9. Turn fillets around and baste fillets, whilst letting them cook for 2 minutes. When cooked remove and put onto warm plate. Baste with remaining oil from pan.
  10. Put capers and anchovies into pan
  11. Cooked for 3 minutes till crispy then add half of a lemon juice and some lemon zest cook for 30s-1m longer
  12. Plate up and enjoy

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