Sea bass schnitzel

Ingredients

• 14 yellow cherry tomatoes
• 25 g capers (glass)
• 1 Shallot
• 4 sprigs Parsley
• 0.5 lemon
• 0.5 Orange
• 275 g sea bass fillet
• 1 tsp coriander seeds
• 5 black peppercorns
• 2 tbsp olive oil
• Salt
• 125 ml white wine (or fish stock)
• Pepper

Instructions

1. 1.

   Wash tomatoes, halve them and press out the seeds.

2. 2.

   Drain capers and roughly chop.

3. 3.

   Peel shallot and finely mince. Wash parsley, shake dry, pluck leaves and roughly chop. Juice lemon and orange separately.

4. 4.

   Wash sea bass, pat dry and cut into 2 cm thick slices. Cover slices with plastic wrap and lightly flatten with a meat mallet or pastry scraper. Roughly crush coriander seeds and peppercorns in a mortar.

5. 5.

   Coat fish slices in the spices.

6. 6.

   Heat oil in a non-stick pan and fry fish slices on each side over high heat for 1 minute. Remove. Season with salt and lemon juice to taste if desired.

7. 7.

   Add tomatoes and shallot to the pan and steam for 30 seconds while stirring.

8. 8.

   Stir in 50 ml orange juice and white wine.

9. 9.

   Add capers, bring to a boil and simmer over high heat for 3 minutes. Add fish and parsley to the pan and warm briefly. Season with salt and pepper and serve immediately.