Posted on 15 Jun 2017 Back

Learn How Chef Prasad Pan-Fries the Sea Bass

Alfred Prasad is the youngest Indian chef in the industry to be awarded a Michelin star.  After honing his culinary skills in world-renowned hotels and restaurants like ITC Maurya 5-Star Hotel in New Delhi, the Dakshin at the ITC Park Sheraton, Chennai; Prasad moved to London and became Cuisine Director and Executive Chef of the Tamarind Collection group.  He completed 14 successful years there and now the veteran chef is all set to open his own venture in London. At the same time he is also writing his first book. Alfred Prasad is popular for his authentic approach to traditional Indian cuisine. Each of his recipes holds a taste that will take you far back in time.  Here’s his take on pan fried sea bass

Pan-Fried Sea Bass


  • 1 sea bass, (large) filleted and pin-boned
  • 1 tbsp of kalamata olive oil
  • Pink Himalayan salt, freshly grated
  • Black peppercorns, crushed

For potato salad

  • 500g of new potatoes
  • 1 lemon, juiced
  • 2 tbsp of kalamata olive oil
  • 1 tbsp of capers
  • 1 tbsp of chopped chives
  • 1 large shallot, chopped
  • 1/2 red chilli, deseeded and finely sliced
  • Pink Himalayan salt, freshly grated

For lemon verbena oil

  • 15 lemon verbena, leaves only
  • 60ml of olive oil

To serve

  • 1 tbsp of lemon peel, cut into julienne
  • 1 tbsp of orange peel, cut into julienne
  • 1 tbsp of lime peel, cut into julienne
  • 1 dill stalk
  • Freshly grated coconut
  • Viola flowers


First, place the potatoes in medium saucepan, cover with water and bring to the boil. Gently simmer the potatoes for 20–25 minutes or until cooked through

Meanwhile start the potato salad dressing by whisking lemon juice and 2 tbsp of kalamata olive oil for 1 minute. Add the capers, shallots, chives, chilli, and freshly ground Himalayan pink salt to it mix well and set aside. When the potatoes are cooked, peel and crush gently with a fork and toss in the dressing. Keep warm.

For the lemon verbena oil, heat 1 tbsp of olive oil in a small pan and quickly fry the lemon verbena leaves until crisp, then lift them out of the oil with a slotted spoon and drain on kitchen paper. Add the fried verbena leaves to a food blender and pour in the olive oil. Blend to a pourable sauce, adding more oil if needed. Once complete, transfer to a jug and set aside

Heat a large non-stick frying pan until very hot, add the 1 tbsp of kalamata olive oil, then place the fillets in the pan, one skin side up and the other skin side down. Cook over medium heat until both fillets are golden brown, then turn the fillets over and cook for a further minute. Take off the heat, season with the freshly crushed peppercorns and freshly grated Himalayan pink salt

To serve, place the fillet on a serving plate and drizzle with the lemon verbena oil. Sprinkle with the mixed citrus peel, dill, grated coconut and viola flowers. Add the warm potato salad and serve immediately!

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