Wednesday, 2 July 2014
Baked Sea Bass with Radishes and Tarragon
I found this a little disappointing. Partly I think because my radishes were a bit old and tough but also because it didn't really pack a punch with flavour. I definitely preferred the Asian version I did a few weeks ago.
Baked Sea Bass with Radishes and Tarragon (Nigel Slater in the Guardian)
2 sea bass fillets
5g tarragon, finely chopped
6 radishes, halved
1 red onion, very thinly sliced
Preheat the oven at 180C. Melt the butter in a small pan then tip into the bowl of a food processor.
Remove the leaves from the tarragon stems and drop them into the butter with some salt and pepper. Blitz to a smooth, green dressing.
Cut two pieces of baking parchment large enough in which to loosely wrap the fillets of fish, one per parcel. Place a fillet on each and fold into a parcel, open at the top.
Place the radishes and the red onion on top of the fish and then divide the tarragon butter dressing between the two parcels. Seal the edges by folding and securing with wooden pegs or a skewer.
Bake the paper parcels for about 20-25 mins, then serve. Each parcel should be opened at the table, allowing the tarragon-scented steam to waft up.