Seared Black Bass With Spring onion-Chilli Relish

Ingredients for Seared Black Bass With Spring onion-Chilli Relish

• 60ml olive oil, divided

• 4 (5–170g ) skin-on black bass fillets

• Kosher salt, freshly ground pepper

• 1 bunch spring onions, thinly sliced

• 1 serrano chilli, thinly sliced

• 2 cups coriander leaves with tender stems

• 2 tablespoons fresh lime juice

• 1 teaspoon toasted sesame seeds

How to make Seared Black Bass With Spring onion-Chilli Relish

Heat 2 tablespoons oil in a large nonstick skillet over medium-high until very hot but not smoking. Season bass with salt and pepper and cook, skin side down, gently pressing occasionally with a spatula to ensure contact with skillet, until skin is browned and crisp and flesh is nearly opaque, 6–8 minutes. Turn and cook until flesh is opaque throughout, about 1 minute longer.

Meanwhile, toss spring onions, chilli, coriander, lime juice, sesame seeds, and remaining 2 tablespoons oil in a medium bowl; season with salt. Serve bass with spring onion-chilli relish.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.