Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, seabass served with mussels in tomato sauce. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Seabass served with mussels in tomato sauce is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Seabass served with mussels in tomato sauce is something that I have loved my whole life.
Sea bass simply fried to crisp the skin, served with a rich mussel and white wine sauce with a pinch of saffron - sure to impress! Blanch the tomatoes in boiling water, refresh in iced water and peel. Remove the seeds and dice neatly.
To begin with this particular recipe, we must first prepare a few ingredients. You can have seabass served with mussels in tomato sauce using 14 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Seabass served with mussels in tomato sauce:
- Get 1 fillet sea bass
- Prepare 50 g carrots diced
- Prepare 50 g White radish diced
- Prepare 400 g Mussels
- Prepare 1 kg Fish bones and trimmings
- Take 2 Onion
- Make ready 1 leek
- Take Thyme
- Take Rosemary
- Take Fine salt
- Make ready Black pepper coarse
- Make ready Dill
- Get Butter
- Get 700 ml White wine
The original recipe calls Great tasting local tomatoes are not available yet but you can find cherry or grape tomatoes that have lots of flavor at most supermarkets. Our sea bass recipe is fresh, healthy and a perfect evening meal. When roasted, the tomatoes burst to create their own vibrant sauce, giving extra sweetness. This simple sea bass recipe is super fresh, healthy and perfect for a quick summer evening meal.
Steps to make Seabass served with mussels in tomato sauce:
- Roast fish bones and trimmings in the oven till golden brown.
- Add butter into a pot, saute chopped onions and leek till transculent. Add in the caramelized bones and trimmings and add water to cover the bones.
- Add in mussels, 500 ml white wine, rosemary, dill and thyme.
- Cook for 15 minutes, remove mussels and continue to simmer the sauce for another hour till it reduces to by 2/3.
- Strain the concentrated sauce, and bring it back to a boil. Season with salt and pepper to your liking and pour the remaining wine in. Let it reduces by half, and start adding cold butter while stirring constantly until a shine forms on the sauce.
- Season with salt and black pepper to your taste. Set aside sauce
- In another pan, heat olive oil and cook the fish skin side down first. Each side cooks for 3 minutes.
- Flip the fish and start adding cold butter, thyme and garlic. Start to baste the fish (spooning the melted butter with the herbs in it over the fish over and over again)
- Remove and let the fish rest for 2-3 minutes.
- Pour sauce, garnish with chopped carrots and radish. Plate the fish.
Place the sea bass fillets into a lightly buttered shallow ovenproof dish in a single layer. Spoon the sauce evenly over each fillet. Mix the breadcrumbs with the cheese and scatter over the sauce. The only Chilean Sea Bass recipe you'll ever need. Fish fillets are seared and served over sesame spinach, drizzled w a Vietnamese sauce.
So that is going to wrap it up with this exceptional food seabass served with mussels in tomato sauce recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
