Sea Bass San Sebastian - Spanish-Inspired Garlic, Pepper & Almond Crusted Sea Bass Recipe
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Date: 2019-07-25
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Comments and reviews: 9
maserin1
I've noticed that, when it comes to cooking fish fillets, the theme seems to be: put some kind of veggie down first to elevate the fish and prevent the delicate meat from burning or getting soggy on the bottom, then coat with some kind of seasoned mayonnaise to hold in the moisture, then cook at a very high temperature close to the heat source for a short amount of time (max 15-20 mins. Is it safe to say that will always work, and I should just vary the spices in the mayonnaise mixture and the vegetable used for elevation in all my fish creations?
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I've noticed that, when it comes to cooking fish fillets, the theme seems to be: put some kind of veggie down first to elevate the fish and prevent the delicate meat from burning or getting soggy on the bottom, then coat with some kind of seasoned mayonnaise to hold in the moisture, then cook at a very high temperature close to the heat source for a short amount of time (max 15-20 mins. Is it safe to say that will always work, and I should just vary the spices in the mayonnaise mixture and the vegetable used for elevation in all my fish creations?
reply
DragonflyArtz1
Once upon a time I had Chilean Sea Bass and it was so good, it was served with a cube of steamed rice with toasted coconut, breaded Sea Bass and all around the plate were raspberries and tiny pieces of fresh fruit and spring lettuce. It was heavenly to try so many flavors. But, at home I love beer batter Beer battered anything is the best. Even beer battered shoe I'm just sayin'. not trying to subliminally suggest Beer Batter, Beer Batter, Beer Batter.
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Once upon a time I had Chilean Sea Bass and it was so good, it was served with a cube of steamed rice with toasted coconut, breaded Sea Bass and all around the plate were raspberries and tiny pieces of fresh fruit and spring lettuce. It was heavenly to try so many flavors. But, at home I love beer batter Beer battered anything is the best. Even beer battered shoe I'm just sayin'. not trying to subliminally suggest Beer Batter, Beer Batter, Beer Batter.
reply
Roz Sa
Is that really sea bass? The fillet looks very chunky and thick to be sea bass. Also. the texture sees more similar to cod. Update. It isn't sea bass. The Patagonian toothfish, Dissostichus eleginoides, is a species of cod icefish. It was given the name chilean sea bass to make it more marketable to US consumers. Everything about its colour, thickness and texture scream cod.
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Is that really sea bass? The fillet looks very chunky and thick to be sea bass. Also. the texture sees more similar to cod. Update. It isn't sea bass. The Patagonian toothfish, Dissostichus eleginoides, is a species of cod icefish. It was given the name chilean sea bass to make it more marketable to US consumers. Everything about its colour, thickness and texture scream cod.
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Epunto Upunto Uvepunto
Oh Chef John, I'm just biting my tongue so I don't rain on your parade but I'm Basque and I lived in San Sebastian for many years. Enough said. As I promised I will refrain from commenting. Plus I'm sure this is a very nice dish, really. Just nothing in San Sebastian like it. Sorry. But as always, enjoy. ;)
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Oh Chef John, I'm just biting my tongue so I don't rain on your parade but I'm Basque and I lived in San Sebastian for many years. Enough said. As I promised I will refrain from commenting. Plus I'm sure this is a very nice dish, really. Just nothing in San Sebastian like it. Sorry. But as always, enjoy. ;)
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nicholas Etheridge
Hey chef- I'm not sure if I'm missing something on your blog, but I don't see the full recipe anywhere and I struggled to find the oven temp while trying to make this for dinner. Just a suggestion, maybe add the oven temp around the ingredients list on your blog and mention it in the beginning of the video.
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Hey chef- I'm not sure if I'm missing something on your blog, but I don't see the full recipe anywhere and I struggled to find the oven temp while trying to make this for dinner. Just a suggestion, maybe add the oven temp around the ingredients list on your blog and mention it in the beginning of the video.
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Ash
I'm so bummed whenever you post yummy fish recipes. I love fish (besides tilapia, but being in a landlocked state it's really hard to get less common types. Especially for an affordable price. Still, I'm happy for the the video, thank you. And hopefully one day I can find and try this type of fish.
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I'm so bummed whenever you post yummy fish recipes. I love fish (besides tilapia, but being in a landlocked state it's really hard to get less common types. Especially for an affordable price. Still, I'm happy for the the video, thank you. And hopefully one day I can find and try this type of fish.
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Dan Montgomery
Hey chef john, you're awesome but I've only been watching you for a little over a month and I was wondering if you ever showed how to make blackened catfish. If you haven't and don't plan on it, it's cool everything else you make looks great and easy so I won't be disappointed
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Hey chef john, you're awesome but I've only been watching you for a little over a month and I was wondering if you ever showed how to make blackened catfish. If you haven't and don't plan on it, it's cool everything else you make looks great and easy so I won't be disappointed
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Mizmaaa
Dear Chef John, Is there any other fish I could use instead of the sea bass? Where I live it is impossible to buy fresh sea bass like the one you used. Would European bass be okay? Or maybe other (more accessible in Europe) species would be good to prepare with that technique?
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Dear Chef John, Is there any other fish I could use instead of the sea bass? Where I live it is impossible to buy fresh sea bass like the one you used. Would European bass be okay? Or maybe other (more accessible in Europe) species would be good to prepare with that technique?
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Corvus
Chef John, I had exactly the experience you describe in the beginning of this video. I'm from Sydney, Australia - and I went to your crib (San Francisco) last year, where I had Chioppino, and it was exactly the same as I made it - which means I NAILED IT, thanks to you
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Chef John, I had exactly the experience you describe in the beginning of this video. I'm from Sydney, Australia - and I went to your crib (San Francisco) last year, where I had Chioppino, and it was exactly the same as I made it - which means I NAILED IT, thanks to you
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