Sea Bass Cutlets
⏳ Time
1 hour 30 minutes + 1 day
🥕 Ingredients
13
🍽️ Servings
6
Description
Sea Bass Cutlets
Ingredients
- Scorpion fish fillet - 2 lbs
- White bread - 8.8 oz
- Cream - 3 fl oz
- Onion - 2 pieces
- Vegetable Oil - 2 fl oz
- Carrot - 1 piece
- Passata Tomato Sauce - 2 tablespoons
- Fish Oil - 3 fl oz
- Olives stuffed with lemon - 1.8 oz
- Capers - 1 tablespoon
- Pickles - 1.8 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare all the ingredients. Preheat the oven to 338°F.
Step 2
Soak the bread in water to remove the yeast smell.
Step 3
Finely chop one onion and sauté it in vegetable oil until soft.
Step 4
Chop the sea bass fillet, soaked bread, and sautéed onion, then add cream, salt, and pepper.
Step 5
Beat the mixture until homogeneous and refrigerate for 20 minutes.
Step 6
Chop the onion and carrot, and sauté them in vegetable oil until browned.
Step 7
Add tomato paste to the sautéed vegetables and pour in the fish broth, simmer for a few minutes to create a sauce.
Step 8
Add olives, capers, and finely chopped pickles to the marinade, and mix thoroughly.
Step 9
Form cutlets from the chilled mixture to your desired size.
Step 10
Fry the cutlets in a pan until semi-cooked in vegetable oil (about 3–4 minutes on each side).
Step 11
Pour hot marinade over the cutlets, place them in the preheated oven for 10–12 minutes, then remove, cool, and leave for the next day.
Step 12
Serve the sea bass cutlets cold or warmed up.
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