Pan-fried sea bass with tomatillo, avocado and fennel relish

Ingredients:

Crispy fish

• 1 black sea bass, filleted with skin, 120-180g each, make cuts in the skin
• Rapeseed oil
• 1 tbsp (15 g) butter
• Olive oil for serving

Relish

• 1 medium fresh physalis, peeled, washed and diced
• Half a large ripe avocado, peeled and pitted, cut into small cubes
• Half a serrano pepper, seeded and finely diced
• 1/4 small fennel root, cut into strips
• 1/4 small red onion, thinly sliced ​​across the grain
• 1 tbsp. l. rapeseed oil
• Juice of half a lime
• A little red wine vinegar
• Honey
• 2 tbsp chopped fresh cilantro

Preparation:

1. RelishIn a medium bowl, combine the tomatillos, avocado, serrano, fennel, and onion. Drizzle with canola oil, lime juice, vinegar, and honey. Season with salt and pepper and stir in the cilantro.
2. Crispy fishHeat a frying pan over medium-high heat. Add a little canola oil and heat until it begins to smoke.
3. Meanwhile, season the fish with salt and pepper on both sides. Place the fillets skin-side down in the hot pan, pressing them down with a spatula. Add the butter to the pan and let it melt. When the edges of the fish are golden brown after 3 minutes, flip it over. Reduce the heat and cook for another 2 minutes. Spoon the melted butter over the crispy skin.
4. Transfer the fish to a plate. Drizzle with a little olive oil. Serve with leaf lettuce and relish made from physalis, avocado and fennel.