Filetti di Branzino con ‘Nduja. We have pan-fried sea bass fillets with a spicy touch of ‘Nduja, a Calabrian spicy salami spread nduja-the-calabrian-spicy-spreadable-salami-paste. Just a little goes a long way to create a dish that is both appetising and well-balanced without covering up the flavour of the fish.
Serves 2, Preparation 5 mins, Cooking less than 10 mins
- Sea bass fillet, 2
- Nduja Calabrese, a teaspoon
- Fresh thyme, a couple of sprigs
- 1 clove of garlic, peeled
- EVOO – Extra Virgin Olive Oil, 2 tbsp
- Salt, a pinch
Heat two tablespoons of oil in a non-stick pan, when hot add the thyme sprigs and garlic clove until gilded, add the teaspoon of ‘Nduja and stir over low heat.
Add sea bass fillets, fry them 3 to 4 minutes on each side, pour over the sauce in the pan by using a spoon.
Add a pinch of salt. We served these fillets with a side dish of stewed peas, carrots and potatoes.