Sea bass fillet with roasted carrots
Author:
Cooking Together
Servings: 2
Cooking time: 25 min
Sea bass fillet with roasted carrots and pumpkin seeds
Ingredients
| sea bass fillet 400 g |
| carrots (young) 250 g |
| pumpkin seeds 20 g |
| garlic 1 clove |
| butter 30 g |
| fennel (ground) pinch |
| olive oil 40 ml |
| flour 15 g |
| zest of one lemon |
| TO TASTE: |
| thyme |
| sugar |
| salt |
| black pepper |
Instructions
Step 1
Boil carrots in salted water until tender. Then fry in butter. Add chopped garlic, fennel, salt, sugar, pumpkin seeds and fry over a low heat until browned.
Step 2
Prepare the breading for the fish. Mix flour, thyme, salt, black pepper and lemon zest. Make incisions in the skin of the perch fillets, coat them in flour and place them skin side down in a hot pan with olive oil. Fry until cooked through.
Step 3
Serve the perch fillets with roasted carrots. Enjoy.
