Sunday, 9 June 2013

Truffle Butter Sea Bass with Saffron Linguine and Peas

This dish was another collaboration with my Mum, she did the fish and I was in charge of the pasta. It's a really simple idea but both parts worked really well together. It was served with some lovely English watercress and some broccoli and made for a very tasty summer dinner.

Truffle Butter Sea Bass with Saffron Linguine and Peas
(Serves 2)

2 seabass fillets
2 tbsp truffle butter
1 tsp dried dill
120g linguine
100g frozen peas
pinch saffron
2 tbsp double cream
1/2 lemon, zested
squeeze lemon juice

Preheat the oven to 200C.

Tear off two pieces of foil and two pieces of greaseproof paper slightly smaller than the foil. Smear 1 tbsp of the butter on the greaseproof paper, place the fish on top and pop the rest of the butter on top of the fish. Sprinkle over the dill and scrunch the foil to form a parcel. Place on a baking tray and put into the oven for 10-15 mins.

Meanwhile, bring a pan of water to the boil and cook the pasta according to packet instructions adding the peas for the last 5 mins.

Put the saffron in a small bowl and pour oven 1 tbsp boiling water.

When the pasta is cooked drain and return to the pan. Add the saffron, double cream lemon zest and juice and stir well.

To serve, divide the pasta between two plates and place the fish on top spooning over any juices from the parcel.

No comments:

Post a Comment