Wineshark Cooking Class - Pan-fried sea bass fillet 南法風味香煎鱸魚

Ingredients (for 4):

• Sea bass - 4 filets
• Thyme - 2-3 sprigs
• Olive oil - 15 ml
• Black olive paste - 30 g
• Zucchini - 70 g
• Eggplant - 100 g
• Tomato - 120 g
• Garlic - 1 clove
• Thyme - 2 sprigs
• Olive oil - 100 ml
• Leek - 60 g

Procedures:

1. Cut the sea bass on the skin shallowly and then marinate with thyme and drizzle with olive oil for 30 minutes.

2. Cut the zucchini into slices of about 3mm thick. 

3. Cut the eggplant into slices of about 3mm thick.

4. Cut the tomato into slices of about 3mm thick.

5. Pan-fry the zucchini to give some color on both sides. Season with salt and black pepper finely.

6. Pan-fry the eggplant to give some color on both sides. Season with salt and black pepper finely.

7. Put a sheet of baking paper on the baking tray, and wipe with the garlic.

8. Put the vegetables on the tray, sprinkle with thyme, and drizzle with olive oil. 

9. Bake the vegetable in oven at 200 degrees Celsius for about 5 minutes. 

10. Cut the leek into strips, and blanch in boiling water for a short while. Remove and drip dry.

11. Deep fry the leek in oil and remove. Season with salt.

12. Remove the thyme from the sea bass, and sprinkle with salt and black pepper finely.

13. Pan-fry the sea bass with oil, skin down, and keep it flat by pressing on it slightly if necessary, until the flesh started to turn white.

14. Flip the sea bass over and switch off the heat, allowing the residual heat to cook the fish through.

15. Put the vegetables on the plate.

16. Put the sea bass on top, and then sprinkle with the deep-fried leek on top. Add the black olive paste on the side.