Black sea bass recipe – Confit Filet of Black Sea Bass with Zucchini Noodles

Our chef member created this recipe, which got amazing reviews.
It is a fish lover's favorite. It's quick, simple, and delicious.
Confit refers to the method of slowly cooking food in soft, simmering oil, resulting in tender, delicate nibbles.
This recipe calls for confit filet of black sea bass, which is a delicious dish!
It tastes as good as it looks. Since the finished product is pulled-apart filet pieces, this confit can be made from the less appetizing portions of the filet or leftover slices.
Even if you didn't catch a black sea bass today, please still try your luck with another fish; it will still taste great.
We sincerely hope you enjoy this dish, and we would be interested in knowing your thoughts.

Servings: 6 servings

6-ounce filet of sea bass devoid of skin and bones
1 skinless lemon
2 cups of cooking oil (grape seed, avocado, canola, and peanut butter)
4 large zucchinis striped thinly
5 sliced garlic cloves
2 tablespoons of oregano leaf
½ -1 teaspoon of chili flakes (optional)
¼ cup of Sauvignon Blanc or any other semi-dry or dry white wine
½ teaspoon powdered vegetable stock
5 tablespoons of olive oil
2 tablespoons of unsalted butter
1 Lemon for zest
½ tsp salt and extra for added taste

Preparing Zoodle:

Assemble your ingredients in advance;
Cut zucchinis lengthwise using a toothed peeler. Peel until you reach the heart of the vegetable, do not use seeded part (save the zucchini heart for tomorrow’s omelet). Set aside the stripes.
Add sliced garlic, oregano leaves, chili flakes, butter, and olive oil to a wide sauce pan. Activate the medium heat. Make sure the pan is evenly oiled throughout by moving it. Give the garlic a little sear.
Take caution! Garlic burns quickly, so keep a careful eye on the pan.
Add the wine when the garlic is fragrant and beginning to take on a golden hue.
Rotate the pan until all areas are moist.
You may experience some flames, but don't panic—alcohol burns and produces flames.
Add the powdered vegetable stock and salt. Let the pan come to a gentle boil.
You just made a traditional spaghetti base, so you should feel proud of yourself.
To help the zucchini stripes absorb all the flavors, add them to the pan and gently stir them. Let the zucchini stripes warm up and slightly cook; they should be slightly raw but still hot.
Add salt to taste as necessary.

Preparing Confit Sea Bass:

To make confit sea bass, place the fish pieces in an iron pot.
To skin a lemon, cut off both of its pointed ends with a knife so that the flesh is exposed. After positioning the lemon so that it stands on one of its "heads," slice through the peel with the knife until the lemon's flesh is exposed. Don't let the lemon have any white areas.
Put the lemon in the pot without the skin.
Add enough cooking oil (not olive oil) to cover.
Turn on the low heat and allow the oil to gently boil. Simmer for six minutes. Verify that the fish is fully prepared. After letting the oil cool down a little, strain the confit fish. (Be careful—the oil is still hot.) I never pour oil down the drain because it clogs the pipes. Gather the oil and dispose of it properly.
The fish and lemon pulp will be combined after cooking. Remove the white parts of the lemon and keep the pulp that has been torn apart with the fish.

Plating Zoodle with Confit Black Sea Bass

As shown in the picture, spin a fork inside the Zoodle pan to make spirals of noodles. Arrange them side by side on a serving platter.
Top the Zoodle twirls with chunks of confit Black Sea Bass filets.
Add a small pinch of salt (chefs use Maldon salt to finish dishes) and a little lemon zest to each twirl to finish.
We would love to hear your thoughts on this recipe, so please leave a comment below. If you have any questions, we would be pleased to help.
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