This Spanish recipe largely uses pantry ingredients, so it takes very little preparation or organisation. Not only is it quick and easy, but it also brings together big, Mediterranean flavours to perfectly compliment the seabass.
Recipe: Omar Allibhoy’s Pan-fried sea bass with piquillo peppers
600g seabass, in four 150g fillets
1 onion, sliced finely
4 garlic cloves, crushed
100ml Nunez de prado olive oil
200g piquillo peppers (whole or sliced)
200g Spanish olives
50g Spanish capers
Pinch of salt flakes
Pinch of black pepper
100g dry, Fino sherry
- Fry the onions in half (50ml) of the olive oil over a gentle heat until soft and golden, and then add the garlic to the pan and fry for a further 2 minutes.
- Drain the piquillo peppers, add them to the pan and then sautée for 30 seconds.
- Drain the olives and capers, add to the pan and sautée again.
- Season with salt and pepper, add the fino sherry and let the alcohol burn off.
- Add the remaining half (50ml) of olive oil to a different pan and place over a high heat.
- Score the skin of the sea bass, and then pan fry, skin-side down until ¾ done – this should take around 3 minutes. Turn the fillets over, season the skin with salt flakes and cook for 1 more minute.
- Spoon the piquillo pepper olive and caper sauce onto a plate and arrange the seabass fillet on top. Drizzle some Nunez de prado olive oil on top to finish the dish.