Line Caught Seabass, Salt Cod Croquette, Slow Baked Fennel, Citrus Relish Recipe

Preparation Steps

1. 1

   Prepare the Salt Cod Croquettes

   Soak the salt cod in water for 24 hours, changing the water every 8 hours. Drain and rinse the cod, then steam it until cooked through.

2. 2

   Make the Croquette Mixture

   In a mixing bowl, mash the potatoes and add the steamed salt cod, garlic (minced), egg, salt, and pepper. Form this mixture into small patties and coat each in breadcrumbs.

3. 3

   Fry the Croquettes

   Heat oil in a frying pan over medium heat. Fry the croquettes until golden brown on all sides. Remove and place on paper towels to drain excess oil.

4. 4

   Prepare the Fennel

   Slice the fennel bulbs and toss them with olive oil, salt, and pepper. Place on a baking sheet and bake at 180°C (350°F) for 30-40 minutes until tender.

5. 5

   Cook the Seabass

   Season the seabass fillets with salt and pepper. In a skillet, heat olive oil over medium-high heat and cook the seabass for about 4-5 minutes on each side until golden and cooked through.

6. 6

   Make the Citrus Relish

   In a small bowl, combine lemon juice, orange zest, and chopped cilantro. Mix well.

7. 7

   Assemble the Dish

   On a plate, serve the seabass alongside the slow-baked fennel and salt cod croquettes. Drizzle the citrus relish over the top.