Seabass served with mussels in tomato sauce
Seabass served with mussels in tomato sauce

Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, seabass served with mussels in tomato sauce. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Seabass served with mussels in tomato sauce is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Seabass served with mussels in tomato sauce is something which I’ve loved my whole life.

Fresh mussels steamed in tomato sauce and served over pasta is the ultimate comfort food! Leftover mussels and sauce: Mussels, like most seafood, don't. Slideshow: More Sea Bass Recipes From SUPER TUSCAN by Debi Mazar and Freshly ground black pepper.

To begin with this particular recipe, we must first prepare a few ingredients. You can have seabass served with mussels in tomato sauce using 14 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Seabass served with mussels in tomato sauce:
  1. Take fillet sea bass
  2. Prepare carrots diced
  3. Prepare White radish diced
  4. Prepare Mussels
  5. Take Fish bones and trimmings
  6. Prepare Onion
  7. Get leek
  8. Make ready Thyme
  9. Make ready Rosemary
  10. Get Fine salt
  11. Make ready Black pepper coarse
  12. Take Dill
  13. Make ready Butter
  14. Prepare White wine

Every Mediterranean country has its version of shellfish in a. Season the sea bass fillet and place, skin-side down, in a hot ovenproof pan. Transfer to a hot oven and cook for three minutes. Meanwhile, roast the coriander seeds, then crush in pestle and mortar.

Steps to make Seabass served with mussels in tomato sauce:
  1. Roast fish bones and trimmings in the oven till golden brown.
  2. Add butter into a pot, saute chopped onions and leek till transculent. Add in the caramelized bones and trimmings and add water to cover the bones.
  3. Add in mussels, 500 ml white wine, rosemary, dill and thyme.
  4. Cook for 15 minutes, remove mussels and continue to simmer the sauce for another hour till it reduces to by 2/3.
  5. Strain the concentrated sauce, and bring it back to a boil. Season with salt and pepper to your liking and pour the remaining wine in. Let it reduces by half, and start adding cold butter while stirring constantly until a shine forms on the sauce.
  6. Season with salt and black pepper to your taste. Set aside sauce
  7. In another pan, heat olive oil and cook the fish skin side down first. Each side cooks for 3 minutes.
  8. Flip the fish and start adding cold butter, thyme and garlic. Start to baste the fish (spooning the melted butter with the herbs in it over the fish over and over again)
  9. Remove and let the fish rest for 2-3 minutes.
  10. Pour sauce, garnish with chopped carrots and radish. Plate the fish.

Warm the olive oil, and add the garlic. Take off the heat and leave to. San Marzano plum tomatoes—known for their pure tomato flavor—are the secret supermarket find in this super quick simmering sauce. Crusty baguette is a must-have to soak up the extra sauce. Serve with mixed greens tossed with Italian vinaigrette.

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