Fried sea bass fillets
Enjoy this delicious menu for 10 persons, prepared within 30-60 minutes with Lamb Weston aMAIZEing Fries.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at lambweston.eu.
Cooking tools:
- Blender
- Kitchen scale
- Deep fryer
- Deep-fry thermometer
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Spatula
- Measuring spoon
- Measuring cup
- Spoon
- Mixing bowl
- Plate
- Paper towel
- Tongs
Ingredients
- ratatouille
- 30g finely chopped shallots
- 3 finely chopped garlic cloves
- olive oil
- 60g tomato puree
- 1 500g pack of chopped bell peppers, brunoise
- 2 250g packs of chopped courgettes, brunoise
- 10 mint leaves, chiffonade
- pepper and salt
- black tapenade
- 200g black olives without stone
- 50g capers
- 50g thyme
- 3 tbsp aceto
- 2dl olive oil
- 800g ratatouille
- 1,8 kg sea bass fillets
- oil and a knob of butter or clarified butter
- 300g black tapenade
- tahoon cress
- basil oil
- 1,5kg aMAIZEing Fries
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