Pan-seared Fillet of Fish

Pan-seared Fillet of Fish

Ingredients                                                     

180g Fish fillet                                                         

50g Slit spring onion bulbs                                                                                                  

15g Cherry tomatoes                                       

25g Brocolli – Blanched                                             

2g Mushrooms – Blanched                                   

1g Chopped Garlic

10g Chopped Onions

50g Unsalted butter                      

2sprigs Fresh dill leaves for garnish                    

50ml Olive oil for panfrying                                                     

5g Assorted fresh herbs chopped  

½ cup Fish stock (Preferably made with the bones of the same fish)

White wine for marination

Crushed peppercorn to taste           

Salt to taste (Preferably sea salt, though any salt will do)                                                             

Method

Marinate the fish fillet with salt, crushed peppercorn & white wine.

Take a pre-heated pan, add olive oil, place the fillet with the skin down and panfry it till the skin is crisp.

Turn the fillet and cook for a minute, place it on a baking pan, and put it in a pre-heated oven (450 F)for 5-8 minutes. (Cooking time of the fish depends on the thickness of the fillet and the fish you choose)

In the meantime, preheat a saucepan, add butter and a teaspoon of olive oil. Saute onions & garlic, glaze it with 2 tablespoons of white wine, add half a cup of fish stock and reduce the sauce. Add chopped herbs and leave it aside.

Toss the blanched vegetables, cherry tomatoes & spring onion bulbs with a teaspoon of olive oil and season it.

Take out the fish from the oven, add the liquid from the plate into the sauce, serve it with the tossed vegetables.

Time to season the sauce with salt & crushed peppercorn, pour lightly on the fish and serve the remaining sauce in a sauceboat.

Note:

Ensure the fillet is not over-cooked.

Take any sea fish, I recommend Silver Pomfret, Red Snapper, Seabass or any fish of your choice.

You can use any variety of mushrooms, as per your liking.