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Seabass with Red Pepper and Cheese Sauce BigOven - Save recipe or add to grocery list Yum
This dish is delicious and will surely impress your guest.
Course Main Course
Cuisine Fusion, Western
Servings
Ingredients
  • 4 5 oz each Seabass Seasoned with salt and pepper.
Red Pepper Puree
Bechamel Cheese Sauce
Fruit Salsa
Course Main Course
Cuisine Fusion, Western
Servings
Ingredients
  • 4 5 oz each Seabass Seasoned with salt and pepper.
Red Pepper Puree
Bechamel Cheese Sauce
Fruit Salsa
Instructions
Red Pepper Puree
  1. Heat pan on high, put in the olive oil, saute the diced peppers, onions and garlic for 1 min. Deglaze with stock. Add in lemon zest, lemon juice, sugar, salt and pepper to taste. Once it starts boiling, let it cook for another 2 minutes. Remove and puree till smooth.
Bechamel Cheese Sauce
  1. Meanwhile, in another sauce pan on low to medium heat, melt the butter and add in the flour. With a whisk, stir for about 30 seconds. deglaze with white wine. Add in stock, cream, salt and pepper to taste. Cook to a sauce consistency and add in the cheese, mix well.
Fruit Salsa
  1. Mix all the fruit salsa ingredients together and store it in the fridge.
Cook and assemble the Fish
  1. Heat a non stick saute pan on high heat, add in vegetable oil and pan fry the fish to golden brown and crisp. Flip and do the same to the other side. If the fish is too thick, transfer to a baking pan and finish baking in the oven at 350°F for about 5-8 mins or until done.
  2. To assemble. Place the pepper puree in the middle of the plate and spread with the back of a spoon in a circle outwards . Place the fish in the middle, spoon the cheese sauce over the fish, topped with the fruit salsa. You can also top with your favorite micro greens like what i have done in the picture below. Serve immediately.
Recipe Notes

You can prepare the pepper puree and fruit salsa the day before, just reheat the puree thoroughly before serving.

If you’re using a stainless steel pan, the fish will stick to the pan, resulting ripped skin and an unpleasant looking fish. To avoid this, there is one neat way to do this. Heat the pan on high for about 1 1/2 minutes, put in 2 tbsp vegetable oil and 1 tbsp salt. When it starts to smoke, remove and discard the hot oil and salt. Wipe excess oil and salt with a paper towel using a tong so as not to burn your hand. Return to the burner and add 1 tbsp oil to fry your fish. You should now have a beautiful pan fried fish. Or you could also heat your pan up really hot until it smokes a little. Make sure you lay your fish in away from you and Not towards you when you let go. You don’t want the hot oil splashing towards you. Cook safe.

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