Crispy Herb-Crusted Sea Bass in Spiced Clam Broth
This Crispy Herb-Crusted Sea Bass in Spiced Clam Broth is a gourmet dish that brings the seaside to your kitchen. The sea bass, with its herbaceous crust, is the star, while the clam and chorizo broth provides a spicy, smoky undertone. It's a dish that offers complexity in flavour and simplicity in execution.
BUY SEA BASS FILLETS
What you’ll need
- FOR THE SEA BASS
- 4 sea bass fillets, skin on
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- Zest of 1 lemon
- Salt and freshly ground black pepper, to taste
- FOR THE CLAM AND CHORIZO BROTH
- 500g fresh clams, cleaned
- 100g chorizo, diced
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 200ml dry white wine
- 400ml fish stock
- 1 tablespoon tomato paste
- 2 tablespoons olive oil
- Fresh parsley, for garnish
- Lemon slices, for garnish
Let's Cook!
Step 1
Preheat the oven to 200°C (392°F).
Step 2
Mix the parsley, thyme, lemon zest, salt, and pepper with olive oil to create a herb marinade.
Step 3
Brush the sea bass fillets with the herb marinade and let them sit for 10-15 minutes to absorb the flavours.
Step 4
In a pan, heat 2 tablespoons of olive oil and sauté the shallots, garlic, and chorizo until the shallots are translucent and the chorizo releases its oils.
Step 5
Add the tomato paste and cook for a minute, then pour in the white wine and let it reduce by half.
Step 6
Add the clams and fish stock, cover the pan, and cook for 5-7 minutes until the clams open. Discard any clams that do not open.
Step 7
While the broth is simmering, heat a non-stick skillet over medium-high heat. Place the sea bass fillets skin-side down and cook for 3-4 minutes until the skin is crisp. Transfer to the oven to finish cooking for an additional 5-6 minutes.
Step 8
Serve the sea bass over a generous ladle of the clam and chorizo broth. Garnish with fresh parsley and a slice of lemon.
