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🍽️ Crispy Sea Bass with Fresh Tomato Salsa

328 kcal · 30 min · 4 servings

Ingredients

• 3 large tomatoes
• 2 shallots
• 1 tbsp freshly chopped parsley
• 5 tbsp olive oil
• 1 tsp lemon juice
• salt
• pepper (from the mill)
• 960 g sea bass fillet with skin (8 sea bass fillets)
• 1 sprig of thyme
• 1 clove of garlic
• lemon slice (for garnish)

Instructions

1. 1. Rinse the tomatoes thoroughly under running water.
2. 2. Remove the hard stem ends from the tomatoes.
3. 3. Dice the tomato flesh into very small cubes.
4. 4. Peel the shallots by removing the outer skin.
5. 5. Dice the shallots very finely as well.
6. 6. Get the parsley from the fridge and chop it roughly.
7. 7. Place the diced tomatoes and shallots into a bowl.
8. 8. Add the chopped parsley to the bowl.
9. 9. Add three to four tablespoons of olive oil to the mixture.
10. 10. Squeeze some lemon juice over the ingredients.
11. 11. Stir everything well until it is evenly mixed.
12. 12. Season the salsa with salt and pepper to taste.
13. 13. Rinse the sea bass briefly under cold water.
14. 14. Pat the fish completely dry with a kitchen towel.
15. 15. Season the fish on both sides with salt and pepper.
16. 16. Heat a non-stick frying pan over medium-high heat.
17. 17. Add the remaining olive oil to the hot pan.
18. 18. Place the fish in the pan with the skin side facing down.
19. 19. Fry the fish for four to five minutes until golden brown.
20. 20. Add fresh thyme sprigs to the pan with the fish.
21. 21. Add the garlic cloves to the pan.
22. 22. Fry the spices briefly to flavor them.
23. 23. Carefully turn the fish over to the other side.
24. 24. Let the fish cook through for one to two minutes.
25. 25. Remove the fish from the pan and place it on plates.
26. 26. Place the prepared tomato salsa onto the plates.
27. 27. Slice the lemons into thin rounds.
28. 28. Garnish the dish with the lemon slices.
29. 29. Serve the sea bass immediately while warm.

Nutrition per serving

• kcal: 328
• Protein: 45 g · Fett/Fat: 15 g · Carbs: 3 g