Sea Bass Crusted With Pepitas And Coriander Food

SEA BASS CRUSTED WITH SESAME SEED CANDIES

Steps:

• Grind the sesame seed candies into a rough powder, leaving a few chunks for texture.
• Preheat the oven to 350 degrees F.
• Mix the 1 cup of bread crumbs, fresh herbs, ground sesame seed candies and the 3 tablespoons of oil together in a small bowl. The oil should wet the crumbs and will help to keep the crumbs on the fish.
• In a large hot skillet add 4 tablespoons of canola oil. When the oil is hot add the fish and sear 1 side until golden brown. Remove the fish from the pan to a large oven-proof serving dish and allow to cool slightly, around 3 minutes.
• Using a spatula flip the fish over and lightly coat the seared side of the fish with the mustard. Cover the top of the fish with the bread crumb mixture.
• Bake in the preheated oven until flesh is firm, about 12 minutes. Serve immediately.

MEDITERRANEAN PAN SEARED SEA BASS RECIPE WITH GARLIC BELL PEPPER MEDLEY

Steps:

• Take the fish out of the fridge about 20 minutes before cooking. Sprinkle with salt on both sides and set aside.
• In a small bowl, combine the spices to make the spice mixture. Set aside for now.
• In a medium-sized skillet, heat 2 tbsp olive oil over medium-high heat until hot and shimmering but not smoking.
• Add the bell peppers, shallots, and garlic. Season with salt and 1 tsp of the spice mixture you prepared earlier. Cook, stirring regularly, for 5 minutes or until the peppers have softened. Turn the heat to lowest, and stir in the chopped olives. Leave on low heat as you prepare the fish.
• Pat fish dry and season with the remaining spice mixture on both sides as well.
• In a large skillet, preferably cast iron, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add the fish pieces (you can reduce heat to medium, if needed). Push down on the middle (thickest part) for 30 seconds or so. Cook fish on one side, undisturbed, until nicely browned, about 4 to 6 minutes. Using a spatula, carefully turn fish over and cook on other side for 3-4 minutes until nicely browned as well. (Important Note- look for browned edges before you turn it over. If parts of the fish are stuck, you should be able to carefully scrape it with the spatula and turn. But, if the fish is entirely stuck, it's not ready to be turned over. Leave it for a little bit. It should release when ready.)
• Remove fish from heat, immediately drizzle lemon juice. Serve hot with the bell pepper medley spooned on top. Add a side of cooked pearl couscous or rice, if you like. Or add a gluten-free side of your choice. Enjoy!