SEABASS 

( Dicentrarchus labrax )

Seabass has a silvery skin with really hard scales


RECIPES

#kidscorner

Pan-fried seabass with celeriac chips

  • 2 seabass fillets, scaled
  • 3 tbsp olive oil
  • 1,5 tbsp of butter
  • squeeze lemon juice
  • 250g celeriac, peeled and cut into thin batons ( seasoned with 'Sheperd's Pie' seasoning from Kylemore Acres or any other you like )
  • 6 pitted green olives, roughly sliced
  • 1 tsp small capers, chopped
  • 2 garlic cloves, finely chopped

Baked seabass with lemon-caper dressing

  • 4 seabass fillets (about 100g each)
  • olive oil for brushing
  • pinch of sea salt
  • 'falafel' seasoning from 'Kylemore Acres' or sasoning of your choice


For the caper dressing



  • 3 tbsp extra virgin olive oil
  • grated zest 1 lemon, plus 2 tbsp juice
  • 2 tbsp small capers
  • 2 tsp gluten free dijon mustard
  • 2 tbsp chopped fresh parsley leaves

EASY PEASY

  1. Heat 1 tbsp of the olive oil in a frying pan. Tip in the garlic and cook over a low heat for 6 mins until soft
  2. Add the capers and olives and stir through for 4 mins
  3. Meanwhile, heat oven to 180° . Put the celeriac on a non-stick baking sheet. Add another 1 tbsp olive oil, season
    and mix with your hands. Spread into a thin layer and roast for 25 mins, stirring once, until golden and tender
  4. Heat the remaining oil in a non-stick frying pan. Season the fish fillets, then put in the pan, skin-side down.
    Cook for 3-4 mins until the skin is golden and the fish is almost cooked through. Turn and cook for 1-2 mins
    more, depending on the thickness of the fillets 
  5. Serve with the celeriac chips    

INSTRUCTIONS

  1. To make the dressing, mix the olive oil with the lemon zest and juice, capers, mustard, some seasoning and 1
    tbsp still water. Don't add the parsley yet (unless serving straight away)  
  2. Heat the oven to 180° 
  3. Line a baking tray with baking paper and put the fish, skin-side up, on top. Brush the skin with oil and
    sprinkle with sea salt
  4. Bake for 7 mins or until the flesh flakes when tested with a knife
  5. Arrange the fish on warm serving plates and spoon over the dressing