Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, seabass served with mussels in tomato sauce. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Seabass served with mussels in tomato sauce is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Seabass served with mussels in tomato sauce is something that I’ve loved my entire life.
Fresh mussels steamed in tomato sauce and served over pasta is the ultimate comfort food! Luckily, fresh mussels are readily available these days AND The sauce and mussels are fine in the fridge for a day or two. Reheat them gently on the stove with a splash of water.
To get started with this particular recipe, we have to 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 can achieve that.
The ingredients needed to make Seabass served with mussels in tomato sauce:
- Make ready 1 fillet sea bass
- Get 50 g carrots diced
- Get 50 g White radish diced
- Make ready 400 g Mussels
- Prepare 1 kg Fish bones and trimmings
- Prepare 2 Onion
- Take 1 leek
- Take Thyme
- Prepare Rosemary
- Prepare Fine salt
- Prepare Black pepper coarse
- Take Dill
- Get Butter
- Take 700 ml White wine
Remove the seeds and dice neatly. Heat a little of the butter in a. Roasted Sea Bass in lemon juice and butter, served with tomato and basil sauce. San Marzano plum tomatoes—known for their pure tomato flavor—are the secret supermarket find in this super quick simmering sauce.
Instructions to make Seabass served with mussels in tomato sauce:
- Roast fish bones and trimmings in the oven till golden brown.
- 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.
- Add in mussels, 500 ml white wine, rosemary, dill and thyme.
- Cook for 15 minutes, remove mussels and continue to simmer the sauce for another hour till it reduces to by 2/3.
- 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.
- Season with salt and black pepper to your taste. Set aside sauce
- In another pan, heat olive oil and cook the fish skin side down first. Each side cooks for 3 minutes.
- 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)
- Remove and let the fish rest for 2-3 minutes.
- Pour sauce, garnish with chopped carrots and radish. Plate the fish.
Crusty baguette is a must-have to soak up the extra sauce. Serve with mixed greens tossed with Italian vinaigrette. Prep tip: Check the mussels while you clean them. I adapted this pan roasted sea bass recipe from one of my favorite cooking magazines, Fine Cooking. The original recipe calls Great tasting local tomatoes are not available yet but you can find cherry or grape tomatoes that have lots of flavor at most supermarkets.
So that is going to wrap it up for this exceptional food seabass served with mussels in tomato sauce recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
