Chilean Seabass crumble recipe by sapmer

CHILEAN SEABASS CRUMBLE & ZUCCHINI TAGLIATELLES

Preparation: 20 Min Cooking: 3 Min Difficulty: moyen Price: $ $ $

CHILEAN SEABASS IN IS SPICY SAUCE & CORIANDER MASHED SWEET POTATO

Ingredients

Servings 4

  • 4 SAPMER Chilean Seabass fillets
  • 1 red pepper
  • 1 yellow zucchini
  • 6 tbls of olive oil
  • 3 tbls of finely chopped herbs: parsley, chive, chervil
  • Salad
  • Salt and pepper
  • Crumble dough
  • 75 g of flour
  • 75 g of butter (preferably semi-salted. otherwise add 3 g of salt)
  • 40 g of chopped almonds
Raw Chilean seabass fillet - SAPMER

Chilean Seabass portion

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  • Ice - thaw your fish
    1.

    Defrost the Chilean Seabass as described below.

  • sliced zucchini Chilean seabass recipe by sapmer
    2.

    Cut the pepper into strips and thinly-slice the zucchini, lengthwise. The zucchini tagliatelles may be sliced with a peeler.

  • Choped chives Chilean seabass recipe by sapmer
    3.

    Finely chop the herbs and mix in olive oil.

  • cooked crumble Chilean seabass recipe by sapmer
    4.

    Make the crumble by mixing the flour and chopped almonds. Add the softened butter to the mixture by using a fork to obtain a powdery texture. Cook the crumble in a pan until golden.

  • Grilled Chilean seabass fillet recipe by sapmer
    5.

    Sear the fish on both sides at high heat. Cover it and bake in an oven preheated at 120 degrees Celsius for 15/20 minutes, depending on the size of the fish.

  • Chilean seabass covered with crumble recipe by sapmer
    6.

    Serve the Chilean Seabass covered with crumble together with the vegetables and salad. Add salt and pepper. Generously sprinkle with herb-flavored oil.

Practical tips

HOW TO defrost THE SEAFOOD