Sea bass fillets with sautéed mushrooms
Sea bass fillets and sautéed mushrooms: The sea bass not only impresses with its tender yet firm flesh but also with iodine and zinc.
Ingredients
- 2 bunchs spring onions
- 300 g small button mushrooms
- 150 g chanterelles
- 8 sea bass fillets (40–60 g each)
- Salt
- Pepper
- 4 tbsp wheat flour type 1050
- 50 g butter
- 2 tbsp lemon juice
Instructions
-
1.
Clean and wash the spring onions, then cut them diagonally into rolls. Clean the button mushrooms and chanterelles, cutting larger mushrooms in half.
-
2.
Wash the sea bass fillets and pat dry with kitchen paper. Season with salt and pepper, then dust with flour. Divide butter between two large non-stick pans and heat. Sauté the mushrooms and spring onions in one pan for 5–7 minutes, turning occasionally, seasoning with salt and pepper.
-
3.
At the same time, cook the sea bass fillets in the second pan on both sides for a total of 5–6 minutes. Plate the sea bass, spread the mushroom mixture over it, and drizzle with lemon juice to taste.
