pan-fried sea bass with beurre blanc & roasted mediterranean vegetables

Hi everyone!

I know, I know; it's been soooo looooong since I last posted, and for this I apologise. No excuses, aside from to say I've kind of been out of commission for the last couple of months doing lots of cheffy, cooky things. Can't divulge too much about that just yet, but suffice to say it's VERY exciting stuff, and of course I'll be giving more details in due course!!

Vague enough? Yep thought so. On with the food...

Once again, I've tried to put a dish together with swanky-but-inexpensive in mind, with taste and flavour still sitting pretty in first position, as always. This is a lovely dish, very simple, full of flavour, healthy (well, ish - ignore the mountain of butter in the sauce), and won't break the bank. You can substitute the bass for most other fish too, such as pollock, hake or cod, and it also works extremely well with salmon or sea trout.

This recipe makes for a nice starter or a light lunch/supper, but if you want to ramp it up as a main, you could just sit the fish on some sautéed potatoes and increase the amount of vegetables you plonk on the plate. Easy!

Finally, one more shout out for my good buddies at Kish Fish in Smithfield for selling me the beautifully fresh sea bass.

Ingredients

For the bass

• 2 fillets of sea bass
• Salt
• Pepper

For the Mediterranean vegetables

• ¼ courgette, cut into bite-size pieces
• ¼ aubergine, cut into bite-size pieces
• ¼ red pepper, de-seeded & cut into bite-size pieces
• 2 tbsp olive oil
• Salt
• Pepper

For the beurre blanc

• 2 shallots, finely chopped
• 60ml white wine
• 60ml white wine vinegar
• 125g unsalted butter, cut into cubes

Method

1. Preheat the oven to 180c / 160c (fan) / gas mark 4.
2. Place the vegetables in a small roasting tray and toss with the olive oil, salt & pepper, to coat.
3. Place in the oven and roast for around 30mins, until soft (but not mushy!).
4. For the beurre blanc, place the shallots, vinegar & wine in a small saucepan and heat over a medium heat until only around a quarter of the liquid remains.
5. Lower the heat to its lowest setting and whisk in the butter, one cube at a time until each one has been incorporated into the liquid. Keep warm.
6. For the bass, heat a non-stick saucepan until hot. Season the fillets lightly on both sides - do this the last minute before adding to the pan so you don't draw all of the moisture out of the fish.
7. Add 1 tbsp of olive oil and place the fish in the pan, skin side down. Hold down for a few seconds to prevent the fillets curling up (or - chef's tip - place a saucer on top of the fish for a minute or so to weight it down).
8. Once the skin is coloured and nice & crispy (approx. 3 minutes), turn of the heat & turn the fish onto the flesh side. Cook for a further minute (maximum) and remove to rest for around a minute.
9. To serve, place the fish in the middle of a plate, skin side up. Spoon the sauce all around and place the vegetable pieces around.
10. Take a photo, post it everywhere, wait for the ooh's and ahh's... Oh yep, and enjoy!

If you have some nice dry white wine, pour yourself a glass to have with this dish. If not - buy some!

Serves 2

pan fried sea bass with carrots, leeks & caper butter sauce

The outlaws were heading into town.

Wait, let me start that again...

My girlfriend's lovely parents were coming round for dinner.

Unfortunately for me, my cooking has been bigged up somewhat by my loved one (and admittedly, also by me), so I had quite a lot to live up to. As you know, I always try to come up with dishes that have the look, feel & taste of restaurant standard plates of food, but which don't break the bank, so this was my chance to go with that & give la familia something very special without having to use any ingredients that rhyme with 'mobster'.

Vegetables are always a good option. They're cheap, versatile, tasty, and good for us! So they were on the shopping list without a second thought. The nice people over at Kish Fish in Smithfield had also just sent me a text message informing me that sea bass fillets were on offer, so that also seemed like a no-brainer - who doesn't like fresh, simply-cooked fish, right?! And as we know, many people have the notion that fish is ridiculously difficult to cook - when in fact it's one of the simplest (shhh don't tell anyone!), so always a good one when trying to impress an Irish Mammy...

Then I just needed a sauce. Butter sauces are light, so great with fish dishes like this. The lemon is lovely with the bass, and the capers add a nice bit of zing against the sweet vegetables.

Try this dish out, and if you can't get hold of sea bass, go for whatever fish you can - trout, salmon, mackerel etc; they all work just as well.

Suffice to say, The Parents were suitably impressed, and loved the food. Phew! Ah but then there was the main course...

Enjoy!

Ingredients

• 4 fillets sea bass, cut into 2 or 3 pieces each
• 4 medium carrots, peeled & cut into matchsticks
• 1 large leek (or 2 medium), cleaned & cut into matchsticks
• Juice of ½ lemon
• 150g butter, diced
• 2 tsp capers, drained
• 2 tbsp vegetable oil
• Small handful of samphire, to serve (optional)

Method

1. Heat a large sauté pan (or deep frying pan) over a medium-high heat, add 100g of the butter and throw in the leeks & carrots. Sauté for 5 minutes or so, until starting to soften. Lower the heat to keep warm & soften a little more, whilst you cook the fish.
2. Heat a separate non-stick frying pan until hot. Season the fish lightly on the flesh side with a little salt (not much), and add the oil to the pan.
3. Carefully place the fish in the pan, skin side down, being careful not to splash yourself with the hot oil (lay the fish away from you to prevent this).
4. Press the fillets down for a few seconds if necessary to stop them curling up and stay nice & flat - this helps give you a lovely crisp skin. If you're having the samphire, blanch this in boiling water now for around a minute or so until softened, then drain and put to one side.
5. When the skin has coloured and crisped up, turn the fish and cook for another minute or so on the flesh side, until cooked through. Remove and place on a warm plate.
6. In the same pan as you cooked the fish, add the remaining 50g of butter and add the capers. When the butter has melted, squeeze in the lemon juice and mix together gently to ensure all the capers have taken on the flavours.
7. To serve, spoon the carrot & leek mixture onto a plate and place the sea bass on top before spooning over the caper butter.
8. Finally, to finish off the samphire, just throw it into the remainders of the caper butter and stir around for a few seconds until warmed through. Place on top of the plate, and of course, don't forget to arrange pretentiously!

This is lovely with a nice big glass of cold, dry white wine - which is also useful for drowning your sorrows once you start wishing you'd have made more!

Serves 4