Looking to impress your dinner guests with a dish that’s both elegant and flavorful? This seared sea bass with tomato coulis is just what you need. With its crispy skin and tender, flaky meat, it’s a seafood lover’s dream. The bright tomato coulis adds a refreshing burst of flavor that perfectly complements the rich taste of the fish. It’s a delightful combination that’s sure to elevate any meal.
Imagine taking a bite of perfectly cooked sea bass, the smoky, crispy skin giving way to buttery flesh, all topped with a luscious tomato sauce that brightens up the palate. This dish is not only visually stunning but also incredibly satisfying to eat.
A Gourmet Seafood Experience
This dish showcases the delightful combination of seared sea bass and a vibrant tomato coulis. The sea bass, with its crispy skin and tender meat, provides a rich flavor that pairs beautifully with the acidity of the sauce.
The preparation process is straightforward, utilizing fresh ingredients that enhance the natural tastes of the seafood. The tomato coulis, made from ripe cherry tomatoes, garlic, and herbs, adds a refreshing element that brightens each bite.
Ingredients You’ll Need
To create this delightful dish, you’ll require a few key ingredients that are both fresh and flavorful. Sea bass fillets with skin on are essential for achieving that crispy texture.
Additionally, you’ll need garlic for aromatic depth, cherry tomatoes for the base of the coulis, and a handful of basil to finish the dish with a hint of herbal freshness. Lemon wedges will serve as an excellent accompaniment, elevating the overall flavor profile.
Preparation of the Tomato Coulis
The first step in this culinary adventure involves preparing the tomato coulis. Begin by heating olive oil in a saucepan and adding minced garlic until it becomes aromatic. Then, introduce the halved cherry tomatoes, sugar, and balsamic vinegar.
Allow the mixture to simmer until the tomatoes soften and release their juices. Stir in chopped basil, and season it with salt and pepper to taste. This vibrant coulis serves as the perfect base for the seared sea bass, enhancing the dish’s overall appeal.
Cooking the Sea Bass
Next, focus on the sea bass fillets. After drying them thoroughly, season with salt and pepper. In a skillet, heat olive oil and place the fillets skin-side down. The key here is to cook them until the skin turns crisp and golden brown.
Once flipped, let the fish cook until it’s flaky and tender. This method ensures that the fillets retain their moisture while providing a satisfying crunch from the skin.
Plating Your Dish
Once both components are ready, it’s time to bring everything together on the plate. Start by spooning the vibrant tomato coulis onto the serving dish, creating a lovely base for the sea bass.
Carefully place the crispy fillet on top, allowing the rich colors of the dish to shine. Garnish with fresh basil leaves and add lemon wedges on the side. This presentation not only enhances the visual appeal but also invites guests to brighten their bites with a squeeze of lemon.
Serving and Enjoying
This dish is not just about flavor but also about showcasing an elegant presentation. When served, the vivid colors of the tomato coulis against the clean white plate create a striking visual experience.
Encourage your guests to enjoy each bite, savoring the combination of textures and tastes from the crispy skin of the sea bass to the refreshing, tangy tomato coulis. The addition of lemon wedges allows for a customizable flavor boost, making each serving unique.
A Gourmet Seafood Experience
This seared sea bass recipe features a crispy exterior and a succulent interior, paired with a vibrant tomato coulis made from fresh tomatoes, garlic, and herbs. It’s a beautifully balanced dish that brings together the delicate flavors of the fish and the robust acidity of the sauce.
Ingredients
- 2 sea bass fillets, skin on
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 tablespoon fresh basil, chopped
- 1 tablespoon balsamic vinegar
- 1 teaspoon sugar
- Lemon wedges for serving
Instructions
- Prepare the Tomato Coulis: In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the halved cherry tomatoes, sugar, and balsamic vinegar. Cook until the tomatoes start to break down and release their juices, about 5-7 minutes. Remove from heat and stir in the fresh basil. Season with salt and pepper to taste.
- Sear the Sea Bass: Pat the sea bass fillets dry with paper towels and season with salt and pepper. In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Place the sea bass skin-side down in the skillet and cook for 4-5 minutes, or until the skin is crispy and golden. Carefully flip the fillets and cook for an additional 3-4 minutes, until the fish is cooked through and flakes easily.
- Plate the Dish: Spoon the tomato coulis onto a serving plate, and place the seared sea bass on top. Serve with lemon wedges on the side.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutrition Information
- Servings: 2 plates
- Calories: 350kcal
- Fat: 20g
- Protein: 30g
- Carbohydrates: 10g
