Sea bass a la talla

Sea bream a la talla

PT1H

Share recipe
1
To make the salsa roja, roast the tomatoes, onion and garlic in a dry frying pan or under a hot grill until blackened all over, for around 5–10 minutes
2
Peel the onion and garlic and place in the Vitamix container with the tomatoes. Toast the arbol chillies for 1–2 minutes in a hot, dry pan, then add to the Vitamix. Add the red wine vinegar and salt and blend on Variable 5 until smooth. Loosen up with the chicken stock to make a paste-like consistency
3
To make the salsa verde, place the serrano chillies, garlic, tomatillos and shallots in the Vitamix container and pulse on Variable 5 until smooth. Add the avocado, pulse to combine, then add a little water if the salsa is too thick. Fold in the coriander and lime juice and season with salt
4
Preheat the oven to 250°C/gas mark 9, or preheat a grill to high
5
Place an ovenproof frying pan over a high heat, add the rapeseed oil and when hot, add the sea bass, skin-side down. Push down using a fish slice to ensure that the all of the skin is in contact with the frying pan
6
Brush one half of the fish with the salsa roja to create an even red colour. Do the same with the other side using the salsa verde. Cook for 3 minutes, then place the frying pan in the oven or under the grill. Cook for another 3–4 minutes, or until the fish is just starting to flake and is cooked through
7
Meanwhile, place half a lime cut-side down in a hot, dry pan until nicely charred
8
Transfer the sea bass to a serving plate with the charred lime on the side. Serve fresh lime wedges, coriander and tortillas on the side, or dig into the fish as it is
image
Share recipe