John Myers
Ingredients for 2 servings:
- 2 sea bass fillets with skin, frozen
- 1 lemon(s), juice
- Salt and pepper from the mill
- 2 spring onions, sliced
- 150 g salad (raw vegetable mix)
- 1 tbsp apple cider vinegar
- 4 tbsp olive oil
- 2 tbsp flour
- Olive oil for frying
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 37 minutes
very simple and very tasty
Thaw the sea bass fillets, rinse, drain, and place in a shallow dish. Drizzle with lemon juice, salt, and pepper, toss, and set aside. Toss the spring onions with the vinegar, salt, pepper, and oil. Add the lettuce, toss to combine, and set aside. Spread the flour on a shallow plate. Heat the olive oil in a large pan over medium heat. Shake off any liquid from the sea bass fillets, coat the fillets in the flour, and shake off any excess. Fry both fillets skin-side down for about 6-7 minutes over low to medium heat. Remove the pan from the heat and turn the fillets over. Toss the lettuce again and pile it onto an oval serving platter. Arrange both fillets skin-side up and serve.
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