Skip to content

Pan-fried seabass and al denté baby vegetables

Here’s how you can make pan-fried seabass and al denté baby veggies in the comfort of your own home during the lockdown

Bookmark article to read later

By Arthur Mukhari  | January 19, 2021 | Recipes

Athi Ntwakumba, also known as Athi The Chef on social media is a chef by profession and currently enrolled as a junior lecturer. Athi strongly encourages young people to pursue whatever they are passionate about even if it’s not their “mainstream careers”. Condè Nast House & Garden met with the chef and he shared his favourite recipe with us.

Athi Ntwakumba

Serves: 2

Preparation time: 10 minutes

Cooking time: 30 minutes

Ingredients:

2 Fillets of Seabass

100g stems Broccolini

80g French Beans

80g Baby corn

45ml Olive oil

30g Butter

2 tsp Fish spice

Salt & pepper to taste

For the passion fruit emulsion:

150g cream

50g butter

25g passion fruit pulp or 1 fresh passion fruit

Salt and pepper to taste

Method:

In a medium pan place the olive oil and butter on a stove top on high heat.

Season your fillets with fish spice and salt & pepper.

Once your stove is hot place your fillets of seabass skin side down to brown and make it crispy (this should take about 6 minutes).

Turn it over and brown the other side for 6 minutes as well.

Remove from the stove and place on an oven tray. In the meantime, put boiling water in a saucepan ready to blanch (this should take 5 minutes each) your veggies separately and place in ice water (ice bath).

Once you’ve blanched your veggies place your fish in the oven for 7-10minutes on 180c. Whilst the fish is in the oven make your passion fruit emulsion by boiling your cream till it reduced by half then start whisking in the butter.

Once your butter is whisked in add your passion fruit pulp and season to taste. In a clean pan sauté your veggies and season with salt and pepper.

For serving suggestion see image.