Chef's Pili-Pili Pan-Fried Sea Bass
Our sauces and recipes are unique, own repertoire culinary and exclusive.
Ingredients
Marinade
- 220g sea bass fillets
- 1 tsp olive oil
- 230g pack ready washed spinach
- ½ tsp sea salt and ground black pepper
For the Chef's Rumba lemon and tomato concasse butter
- 1 tbsp Rumba lemon chilli sauce
- 1 tbsp lemon juice
- 50g unsalted butter
- 40g ripe tomatoes
- 20g coriander finely chopped (garnish)
Method
(To make tomato concasse)
In large saucepan bring water to a boil; add tomatoes. Cook 20 to 30 seconds. Remove tomatoes; plunge into ice water. Peel, seed and finely chop tomatoes.
Wipe out the pan. Season the fish with a little salt, pepper and Rumba lemon sauce just before cooking. Heat the frying pan until very hot, then add oil. Lay the fish fillets in the pan, skin-side down. As soon as it goes in, press each fillet down with your fingers or a fish slice to stop it from curling up. Transfer the fish to a warmed plate, and cover to keep warm.
Tip the spinach into the pan, then cook over a high heat for 2–3 minutes until wilted. Divide the spinach between 2 warmed plates. In a small sauce pan, melt butter over medium heat. Once butter has melted add tomatoes, Rumba lemon sauce and lemon juice. Cook for 2 minutes. Add the season to taste with salt and pepper.
Transfer fillet on a bed of spinach and boiled plantain to a serving platter and spoon Rumba lemon and tomato concasse butter over the top. Voila!
The plantain is a variety of the banana family. it is ready to cook when its skin begins to change from green to yellow and is best cut crosswise into two centimetres discs and fried.
Rumba Lemon Chilli Sauce in this recipe
Delicious Recipe by our Head Chef Aime Lombaya