Tomato Olive Seabass Salad
1.
Buy a large live bass. Because the fish steaks are to be taken, they are too small, generally more than one and a half catties, and less than two catties are more suitable. The one I bought is 900 grams. After the fish is slaughtered, cut the meat from the head along the spine
2.
Then remove the thorn pieces from the belly of the fish
3.
Fresh lemon squeezed juice
4.
Spread the fish evenly with 15ml of lemon juice and about 25ml of olive oil.
5.
Then add salt and pepper, marinate at room temperature for 20 minutes
6.
Prepare the ingredients for the salad
7.
Cut the cherry tomatoes in half, pit the olives and chop finely, and finely chop the coriander.
8.
Add about 10 grams of olive oil to the remaining lemon juice and stir well
9.
Add cherry tomatoes, chopped coriander, chopped basil, now there is no fresh basil, I used some dried
10.
Add cherry tomatoes, chopped coriander, and chopped basil
11.
Stir well and set aside
12.
In a non-stick frying pan, heat the remaining olive oil to slightly hot, drain the water of the fish and put it into the pan with the skin facing down. Fry the skin at high temperature until the color darkens, about 3 minutes on one side about
13.
Turn the fish over and fry for about 3 minutes. Fry until the fish turns white.
14.
Put the fried fish on the plate, pour in the sauce and enjoy
Tips:
There is no fresh basil. I used dried basil. If you have fresh basil, you can use more
