Pan-Fried Sea Bass Fillet With White Crab Salad
Sea bass is pan-fried and coupled with crab in this sea bass fillet recipe from Robert Thompson. Crab salad and mayonnaise compliment the pan-fried sea bass
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Cooking tools:
- Microplane
- Mixing bowl
- Whisk
Ingredients
- 4 sea bass fillets, pin-boned, each weighing around 120g
- 20g of butter
- lemon juice
- 100g of brown crab meat
- 100g of mayonnaise
- salt
- black pepper
- 200g of white crab meat, picked
- olive oil
- 50ml of groundnut oil
- 50ml of olive oil
- 1 lemon
- 1 handful of mint leaves, finely sliced
- 1 avocado, de-stoned and cubed
- 2 pink radishes, thinly sliced
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