Pan-seared Seabass with Vegetable Saute and tomato salsa Recipe

A lovely fish dish that will please a crowd any time of the year.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(3 votes) 2.7/5

Les ingrédients

Pour people
  • Sea bass : 6 whole
  • Sunflower oil : 30 ml
  • For the vegetables
  • Savoy cabbage(s) : 1 whole
  • Carrot(s) : 3 whole
  • Celeriac(s) : 0.25 whole
  • Red pepper(s) : 1 whole
  • For the sauce
  • Unsalted butter : 50 g
  • Onion(s) : 1 whole
  • Plum tomato(es) : 4 whole
  • Garlic clove(s) : 2 whole
  • Lemon(s) : 1 whole
  • Basil : 0.25 bunch
  • Flat leaf parsley : 0.25 bunch
  • Capers : 50 g
  • Olive oil : 75 ml
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Red chilli(s) : 1 whole



    Snap off the dark outer leaves of the Savoy cabbage, and as many of the inner, pale green leaves as needed. Wash if necessary. Remove the middle stalk of the leaves, then cut across into 1 cm ribbons.

    Top and tail the carrots, peel, then cut into a fine julienne.

    Peel the celeriac, and cut into a 1cm dice

    Top and tail the red pepper, remove the seeds, and cut into 5mm strips.

    In a large pan or wok, melt the butter. Add the celeriac, and cook over a medium heat until it begins to soften, about 8 minutes.

    Turn up the heat, and add the Savoy cabbage and red pepper. Cook until the cabbage begins to wilt.

    Add the carrots, and stir until just about beginning to soften.

    Season to taste, and serve immediately.


    Top the onion, cut in half, and peel. Cut into a fine dice.

    Peel and finely dice the garlic cloves.

    Pick the herb leaves from the stalks, shred into ribbons.

    Zest and juice the lemon.

    Top the red chilli, cut in half lengthwise. Scrape out the seeds if desired, and chop finely.

    Quarter the plum tomatoes, remove the seeds, and cut into a fine dice.

    Place the olive oil, red chilli, onion and garlic in a sauce pan, and gently heat. Leave to cook on a medium-low heat until the onions turn translucent.

    When the onions are soft, turn up the heat. Allow the oil to start bubbling. Throw in the capers, and stand back. When the capers stop spitting, remove the pan from the heat. Stir in the diced tomatoes, lemon zest and juice.

    Add the chopped herbs once the oil has cooled down to nearly room temperature. Adjust the seasoning as needed.

    The sauce is best served warm or at room temperature, but will keep for several days in the refrigerator.


    Heat a heavy-bottomed frying pan on a high setting.

    When the pan is hot, add the vegetable oil. Gently place the fish skin-side down. Using a spatula, press down on the fillet to prevent it from curling up.

    Once the fillet no longer curls away from the pan, lower the heat to medium, season with salt and pepper, and leave to cook until the skin is crisp and golden brown.

    Just before serving, flip the fish onto its flesh side, and allow to cook through.

    To serve:
    Place a portion of the cabbage in the centre of a plate, and top with the fish: make sure that it is skin-side up so that it remains crisp.

    Drizzle the sauce, and serve.

Chef's tip

«You can switch up this dish by using different types of fish and vegetables. Try to pair the vegetable to the fish: spring vegetables with halibut; Mediterranean mix with tuna or sardines; beetroots with mackerel.»

Your comments