HOW TO PREPARE SEABASS FILLETS WITH CIDER BRAISED GREENS?
OCEAN CATCH HOLLAND SEABASS FILLETS BONELESS & SKIN-ON (2 PIECES)
Preparation Time: 10 mins / Cook Time: 15 mins / Serving: 2
1 x OCEAN CATCH HOLLAND SEABASS FILLETS BONELESS & SKIN-ON (2 PIECES)
1 tsp olive oil
½ Savoy cabbage, shredded
150g frozen peas
1. Heat the olive oil & butter in a frying pan. Season the fillets, & add them to the pan, skin-side down. Fry over a high heat for 3 mins, or until the skin is crisp & the butter has started to brown. Turn the fish over & fry for 1-2 mins more, until cooked through. Remove the fillets from the pan & keep warm.
2. Add the cabbage & peas to the pan & toss to coat in the butter. Once the cabbage has wilted, pour in the cider & season well. Bring to the boil & cook for 2 mins, or until slightly reduced.
3. To serve, divide the cabbage & pea mixture between 2 plates & top each with a sea bass fillet. Drizzle over the cider butter.
Tip: For a more filling dish, serve it with creamy mash or buttered new potatoes.