Seabass Milanese
with Blistered Tomato Caper Sauce
Seabass is the star of this simple, but elegant dinner. Golden-brown, topped with a tomato-caper sauce and served with a punchy salad, this dinner has it all.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
280 g
Loup de mer
(Contient: Bar)
2 cs
Mayonnaise
(Contient: Oeuf, Moutarde Peut contenir : Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
4 cs
Chapelure italienne
(Contient: Avoine, Seigle, Sésame, Soya, Blé, Orge, Lait Peut contenir : Crustacés, Poisson, Moutarde, Soya, Sulfites, Oeuf, Arachides, Triticale, Noix)
30 g
Câpres
(Peut contenir : Poisson, Lait, Sulfites, Blé, Oeuf, Noix)
113 g
Petites tomates
1 pièce(s)
Citron
113 g
Mélange printanier
1 pièce(s)
Mini concombres
¼ tasse(s)
Feta, émietté
(Contient: Lait)
Pas inclus dans votre livraison
3 cs
Huile*
¼ cc
Sucre*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- Cut cucumber into 1/4-inch half moon.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Strain, then rinse capers. Pat dry with paper towels, then roughly chop.
- Add breadcrumbs to a shallow dish.
- Pat sea bass dry with paper towels, then season with salt and pepper.
- Coat fish all over with mayo. Working with one filet at a time, press both sides into breadcrumbs to coat completely. Set aside.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then tomatoes. Cook for 3-4 min, stirring occasionally, until tomatoes burst.
- Add capers. Cook for 1-2 min, stirring occasionally, until warmed through.
- Season with salt and pepper, to taste. Transfer to a small bowl, then cover to keep warm.
- Carefully, wipe the pan clean with paper towels.
- Add 1 tbsp oil, then sea bass. (NOTE: For 4 servings, cook sea bass in two batches, using 1 tbsp oil per batch.) Cook for 3-4 min per side, until crispy and cooked through.**
- Transfer to a wire rack or baking sheet.
- To a large bowl, whisk together lemon juice, 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) sugar.
- Add spring mix and cucumber, then toss to combine. Season with salt and pepper.
- Divide fish and salad between plates.
- Top fish with tomato-caper sauce.
- Top salad with feta.
- Squeeze lemon wedge over fish, if desired.
