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Monday, 15 April 2013

SEA BASS with CARROT CRISPS

Sea bass is a delicate fish and like most other fish, it's low in calories.  This is how our sea bass turned out last night, and it's a lot easier to cook than you might think.
The whole meal is around 450 to 500 calories. This time we served with carrot crisps which added a very nice texture and colour to the dish. Here's our recipe:

POTATOES
Cook new potatoes until soft.  Crush with a little butter then add chopped watercress. Don't forget to season with salt and pepper to bring out all the flavour. 
CARROTS
Using a potato peeler, thinly slice carrots into long strips. We sprayed a frying pan with a very small amount of oil and spread with a kitchen towel. Place the carrot strips into the frying pan and cook for around 5 minutes, turning occasionally. Your aim is to cook the moisture out of the carrot. Season the carrot crisps lightly with salt. Serve immediately. Very more-ish... disappeared a bit quicker than we anticipated.
FISH
To cook the fillets, pan fry skin side down (you could lightly dust the skin with flour) until it goes opaque half way up the fish. Turn off the heat, turn the fish over and leave in the pan for a further couple of minutes.
A little lemon juice will add the much needed acidity to the fish.
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