Fried Sea Bass with Chanterelles
A delicious fried sea bass served with sautéed chanterelles and a lemony sour cream sauce, garnished with fresh dill sprigs and lemon zest. Enjoy this recipe from Spoonsparrow!
Ingredients
- 1200 g sea bass (4 fillets) ready-to-cook
- Salt
- pepper (ground)
- 8 tbsp breadcrumbs
- 5 dill sprigs
- 3 tbsp oil
- 4 tbsp butter
- 300 g chanterelles
- 1 Garlic clove
- 4 tbsp Sour cream
- 1 splash Lemon juice
- Lemon zest (for garnish)
Instructions
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1.
Wash the sea bass fillets, pat dry without wiping them completely. Season inside and out with salt and pepper, then coat the skin side in breadcrumbs. Place dill sprigs into the cavity. Heat oil and 1 tbsp butter in a pan over medium heat; fry the fish for 5-6 minutes per side until golden brown. The fillet is done when the dorsal fin lifts easily.
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2.
Peel and finely chop the garlic clove.
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3.
Clean the chanterelles thoroughly and sauté them in hot butter with garlic for about 1-2 minutes, seasoning with salt and pepper.
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4.
Warm the sour cream slightly with a splash of lemon juice.
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5.
Place the fish on preheated plates. Arrange the chanterelles around it and drizzle the lemony sour cream over the top. Garnish with remaining dill sprigs and serve with lemon wedges.
