Denise says:
Seabass is always a special treat but don’t just wait to have it at a top restaurant when you can enjoy it at a fraction of the price at home! The fish is lightly pan fried with a little olive oil and lemon juice and just simply served with a vibrant green puree of leeks and peas and garnished with roasted tomatoes from the vine. I like to serve this dish with crispy sauté potatoes.
When buying seabass look for fish that has bright clear eyes and red gills. There should be no strong fishy smell and the skin should be shiny. Cornish, line caught seas bass is both sustainable and fished in an environmentally sound way.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves: 4 people
Ingredients:
4 fillets seabass – skin on500g leeks - sliced
300g petit pois frozen peas
Juice of 1 lemon
450g new potatoes – cut into small cubes
Olive oil – for frying
200g Cherry tomatoes on the vine – cut into bunches
Salt and freshly ground black pepper
Garnish: 1 lemon –cut into wedges
Method
1) Pre-heat the oven to 200 C/ 400 F/ Gas mark 6.2) Cook the leeks and peas in boiling salted water for 3 minutes or until tender. Drain, then whizz in a food processor with salt and pepper. Remove and set aside.
3) Heat the olive oil in a large frying pan. Add the potatoes and cook covered for 10 minutes or until soft and golden.
4) In a separate pan, heat a little oil and cook the seabass. Cook skin side down first for 3- 4 minutes or until the skin is crispy. Turnover and cook for 2 minutes or until completely cooked through.
5) Place the cherry tomatoes on an oven tray. Roast for 5 minutes
To serve the stylish way: Dust the plate with a little black pepper. Place a generous helping of leek and pea puree and potatoes on the plate and top with the seabass. Sit a bunch of cherry tomatoes on the side and drizzle with some extra virgin olive oil. Garnish with a wedge of lemon.