Pan-Fried Sea Bass with Saffron Braised Peas and Broad Beans

This is a Waitrose recipe card from June when broad beans were in season. I picked all of mine and then froze them as I had so many it was a bit overwhelming. This dish was delicious, the flavour was just wonderful. The original recipe recommends serving it with crusty bread but I served it alongside Ottolenghi's new potatoes with horseradish and sorrel.

Pan-Fried Sea Bass with Saffron Braised Peas and Broad Beans

(From Waitrose Recipe Card)

(Serves 4)

pinch saffron

2 tbsp oil

1 shallot, sliced

1 garlic clove, finely sliced

2 tsp thyme leaves

200ml white wine

200g peas, defrosted

200g broad beans, defrosted

4 sea bass fillets

Soak the saffron in 300ml of hot water. Meanwhile, heat 1 tbsp oil in a saucepan, add the shallot and cook over a medium heat for 3-5 min, until starting to brown. Add the garlic and cook for another min.

Stir in the thyme, pour in the wine and season. Simmer for 5-7 mins until reduced by half. Tip in the peas and broad beans and pour in the saffron water. Bring to the boil and simmer for 3 mins, until the peas and beans are tender.

Heat the remaining oil in a frying pan. Season the fish and fry skin side up for 2-3 mins. Turn over and cook for a further 2 mins. Spoon the braised peas and beans and their liquor into a 4 shallow bowls and top each with a sea bass fillet. Squeeze over some lemon juice and serve.

Jamie's 15 Minute Meals: Sea Bass and Crispy Pancetta with Sweet Potato Mash and Asian Greens

This was massively tasty and it didn't take much more than 30 mins. I used bacon rather than pancetta but the saltiness with the fish was perfect. Just the whole thing worked really well and the flavours really complimented each other.

Sea Bass and Crispy Pancetta with Sweet Potato Mash and Asian Greens

(From Jamie's 30 Minute Meals)

(Serves 4)

For the mash

700g sweet potatoes

2 limes

small bunch fresh coriander

2 tbsp mango chutney

splash soy sauce

For the greens

1 red chilli

1 garlic clove

2 tbsp soy sauce

1 lime

splash sesame oil

100g green beans

1 head broccoli

For the sea bass

8 thin slices of pancetta

4 sea bass fillets

1 tsp fennel seeds

1 lemon

MASH: Wash the sweet potatoes, trim off any gnarly bits, then stab them a few times with a knife. Put in a large microwave-safe bowl, halve one of the limes and add to the bowl, then cover with a double layer of clingfilm and microwave on full power for 12 minutes, or until cooked through
. 

GREENS: De-seed and finely chop the chilli, adding half to a large serving bowl and setting the rest aside. Crush the unpeeled clove of garlic into the bowl and add 2tbsp of soy sauce and 4-6tbsp of extra virgin olive oil. Squeeze in the juice of 1 lime and add a splash of sesame oil. Mix, taste and tweak with the soy sauce if needed. 
 

Trim the asparagus stalks. Quarter the head of the broccoli lengthways from the head to the base of the stalk. 
 

SEA BASS: Put the pancetta into the frying pan with a drizzle of olive oil. Keep an eye on it, turning when crispy.
 

(There's a bit for the drink in here but I didn't make that!)
 

SEA BASS: By now the pancetta should be golden so remove it to a plate, leaving the fat in the pan. Add the fish to the pan, skin side down. Shake the pan and use a spatula to press the fillets flat for a few seconds. 
 

Pound 1tsp of fennel seeds in a pestle and mortar and scatter over the fish from a height with a pinch of salt and pepper. Finely grate over the zest of 1 lemon, then cut the lemon into quarters and set aside. 
 

MASH: Finely chop the coriander on a large wooden chopping board, setting a few leaves aside for the garnish. Add the mango chutney, a good splash of soy sauce, a drizzle of extra virgin olive oil, the juice from ½ a lime and the reserved chopped chilli. Chop and mix everything together on the board.
 

GREENS: Fill the large saucepan with boiling water and add a large pinch of salt. Add the broccoli and asparagus, making sure they are completely submerged. Put the lid on and turn the heat to high
. 

SEA BASS: Check the fish - once the skin is golden and crispy, turn the heat down to low - but have confidence to let the skin become good and crispy before reducing the heat. 

 

MASH: Carefully tip the sweet potatoes on top of the mango chutney mixture and use a knife or masher to chop and mash everything together, including the skins. Season to taste, adding more fresh lime juice if needed.

SEA BASS: Take the pan of fish off the heat and flip the fillets over so they gently finish cooking on the flesh side. Return the pancetta to the pan to warm through, then serve the fish and pancetta on top of the board of mash. Pop the lemon wedges on the side for squeezing and sprinkle over the reserved coriander. Take to the table.

GREENS: Drain the broccoli and asparagus in a colander, then tip into the serving bowl with the dressing, quickly toss and take to the table. 

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)
(Serves 2)

2 sea bass fillets
75g butter
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.

Baked Sea Bass with Ginger, Garlic and Miso Rice

This was really simple but I think I have fallen in love with sea bass. This just worked perfectly, the fish was meltingly tender and the flavours were fantastic. I loved the addition of the radishes, not only did it use up my glut but they were lovely in this dish. I think I definitely prefer cooked to raw radishes.

Baked Sea Bass with Ginger, Garlic and Miso Rice
(from Bangers and Mash)
(Serves 4)

2 tsp sesame oil
4 sea bass fillets
thumb-size piece of fresh ginger, peeled and finely chopped
3 garlic cloves, peeled and crushed
4 radishes, trimmed and finely sliced
5 spring onions, trimmed and finely sliced
2 tbsp fish sauce
juice 2 limes
1 tbsp light soy sauce
large handful coriander, roughly chopped
miso soup paste
250g Basmati rice

Preheat oven to 200°C.

Tear off sheets of foil, large enough for the fillets.

Drizzle a little sesame oil onto the foil before placing the fish on it, skin side down. Pull up the sides of the foil around the fish and toss in the ginger, garlic, radish and spring onion. Pour in the fish sauce, lime juice, soy sauce and finally sprinkle with the fresh coriander.

Close up the foil parcel and scrunch so that there are no gaps. Place on a baking tray and bake in the oven for 20 mins.

Cook your rice in your usual way, but instead of using plain water, make up a cup of miso soup according to the packet instructions, and cook the rice in this. Serve the fish on top of the rice.

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.

Daring Cooks July 2012: Cooking En Papillote

Our July 2012 Daring Cooks’ host was Sarah from All Our Fingers in the Pie! Sarah challenges us to learn a new cooking technique called “Cooking En Papillote” which is French and translates to “cooking in parchment”.

I haven't taken part in one of these challenges for a while, mainly because it just hasn't fitted in with WeightWatchers or because I didn't have the right ingredients etc. but I love cooking en papillote as I think everyone knows and it's a really healthy way to cook, so healthy, it fitted in perfectly with my diet and I made two different dishes. The first was this Smoked Sea Bass (which was divine) and Potato En Papillote and the second coming tomorrow was one of the suggested recipes Lime Bay Scallops with Angel Hair Pasta.

This dish was so so good. I bought the Sea Bass a little while ago when Borough Market still had a farmers market section to it, which sadly has gone, from a wonderful fisherman who caught and sold his own fish. He had a really interesting selection of fish, including gurnard which we had the same night, and this smoked sea bass which I knew I had to try. It was delicious, smokey, flaky, soft, just so good! If you can find it, I urge you to try it.

Smoked Sea Bass and Potato En Papillote

(Serves 2)

(7 WW ProPoints per serving)

250g new potatoes, sliced 3-4mm thick

2 smoked sea bass fillets

squeeze of lemon juice

1/2 tsp grated lemon zest

100g cherry tomatoes, halved

75g frozen peas

75g asparagus tips

1 tbsp fresh basil, chopped

1 tbsp fresh parsley, chopped

black pepper

Preheat the oven to 180C. Bring a saucepan of water to the boil, add the potato slices and return to the boil. Cook for 5-7 mins until tender then drain.

Meanwhile, cut two large rectangles of baking parchment, each approx 35x50cm. Fold each one in half to make a seam then open it out again. Working on one half of each piece of parchment, place the potatoes in the centre. Position the smoked sea bass on top. Season with pepper, adding a squeeze of lemon juice.

Mix the tomatoes, peas, asparagus and herbs together then tumble the mixture over the fish. Add one tbsp water to each parcel then fold the parchment back over the top of the ingredients.

The next step is to seal the parcels. Working from the end of one edge, fold one corner up to make a narrow triangle about 5 cm long. Make another fold in the same way, starting halfway along the first triangle so the point is sealed in as you fold, and repeat all the way around the parcel. You will end up with something that looks like a Cornish pasty.

Place the parcels on a large baking tray and bake in the oven for 15 mins, by which time the fish should be cooked through and starting to flake.Open the parcels carefully and serve immediately.

A Simple Supper

Sometimes there's nothing better than simple flavours and a simple supper.



Pan Fried Sea Bass with Fennel Butter, Jersey Royal Potatoes with Chives, Asparagus, Green Beans and Runner Beans. Delicious!

Marinated Sea Bass with Green Vegetables and Ramen Noodles

So this was supposed to be a post about Japanese Beef Curry. I was all set, I had emailed the recipe to myself at work, but I completely forgot to even get the photos of the curry off the camera. This is what happens when you lie down to read for a bit at about 3pm and don't wake up again until 6pm! So I promise I will do the Japanese Curry in the next couple of days.

In the mean time, last week I made an awesome noodle soup. I love noodle soup, it is one of my favourite comfort foods, along with many other foods of the oriental persuasion. I spent yesterday morning in China Town again, hanging around waiting for the steamed bun stall to open up just so that I could have my fix. Seriously those things are so good.

Anyway back to noodle soup. There is nothing better than coming home after a ten and half hour day at work and making a lovely bowl of noodle soup, and this one was no exception. It was so tasty and warming, and although I'm usually really funny about eating fish skin, it didn't seem so bad in this, and it was made all in about 20 minutes. What could be better?

Marinated Sea Bass with Green Vegetables and Ramen Noodles (from Wagamama's Ways with Noodles)

(Serves 4)

for the marinade
2 tsp soy sauce
1 tbsp toasted sesame oil
2 tsp fish sauce
2 tsp mirin
2 tsp cornflour

200g sea bass fillets, skin on, cut into 3cm pieces salt and white pepper 100g ramen noodles
1 ltr chicken stock
2 garlic cloves, peeled and minced
3 cm piece of ginger, peeled and grated
1 tbsp fish sauce
1 tbsp rice vinegar
juice of 1 lime
handful of french beans, trimmed
2 tbsp frozen peas, defrosted
handful of spinach
handful of coriander leaves

To make the marinade, combine the soy sauce, sesame oil, fish sauce and mirin. Stir in the cornflour to dissolve. Combine the fish with the marinade ingredients, season with salt and pepper and set aside for an hour or overnight in the fridge.

Cook the noodles according to the packet instructions, drain and refresh under water.

Combine the chicken stock, garlic, ginger, fish sauce, rice vinegar and lime juice in a pan and bring to the boil. Blanch the beans in the mixture for 4-5 mins, until just tender. Remove with a sieve or tongs and refresh under cold water.

Add the fish pieces and marinade to the simmering stock, bring to the boil for 2 mins then add the beans, the peas and spinach to the pan with the noodles and simmer for a further minute. Check the seasoning.

Divide between 4 bowls and serve scattered with coriander leaves.

Stir fried Sea Bass with Spinach and Spring Onions

I love Japanese food and I love eating at Wagamama's. I have had the original book for ages, but not made anything out of it. I ordered the noodle book from the Library to photocopy some recipes out of it, and put markers in almost all the pages and decided it would be easier just to buy the book! Lots of the recipes in the book, don't seem to appear on the Menu! Unless lots of them have been specials.

This Sea Bass with Spinach and Spring Onions is the first recipe that I have made out of it, and it was really tasty. The noodles are under there somewhere and it was a really good way to make the sea bass crispy.



Stir fried Sea Bass with Spinach and Spring Onions (from Wagamama Ways with Noodles)
(Serves 2)

100g somen noodles
200g spinach
3 cm piece of ginger, peeled and minced
1 tbsp soy sauce
2 garlic cloves, peeled and sliced
Juice of 1 lemon
1 tsp fish sauce
1 tsp rice vinegar
1 tbsp vegetable oil
4 spring onions, cut into 3 cm lengths
2 tsp cornflour, seasoned with salt and white pepper
200g sea bass fillets, cut into bite size pieces
2 tsp toasted sesame oil
1 tsp sesame seeds

Cook the noodles according to packet instructions, drain and refresh under cold water.

Blanch the spinach in boiling salted water for 30 secs or until just wilted. Drain and refresh under cold water and squeeze gently. Fluff up the spinach and set aside.

Combine the soy sauce, garlic, lemon juice, fish sauce and rice vinegar in a bowl. Heat the oil in a hot wok and stir fry the spring onions for 1 min or until they just start to colour.

Dust the sea bass with the seasoned cornflour. Add to the pan and stir fry to 2-3 mins or until the fish is almost cooked. Add the spinach, noodles and ginger mixture and cook until everything is amalgamated and bubbling. Remove from the heat and pour over the sesame oil and serve scattered with sesame seeds.

Steamed Sea Bass

On Friday afternoon I went to the opticians to have my eyes tested again, which took forever, and my eye sight has changed, which means new glasses. So that was £250! I know that these are essential items, I can't see without them, but really £250!! At least I do have some nice new red frames.

Earlier in the week, whilst moving the table in my bedsit, I knocked all my white plates and bowls that I use for this blog off the table, and smashed all but two of them. I was so cross. That warranted a trip to Marks and Spencer to replace them, they are only about £2-3 each so it wasn't too bad and they had a 3 for 2 offer on, even cheaper! I also found some gorgeous retro red coffee cups for £1 each so I bought 4 of them.

I arrived home with a much lighter purse and wanting something yummy and comforting for dinner. I had planned to make this sea bass dish a couple of weeks ago but didn't get around to it, so I tried again this week.

It was very simple to make, but the flavours were delicious. It also came out slightly spicy, and I still can't figure out why, other than that the garlic I used had been near some chilli. The original recipe called for pak choi, but I didn't have any, so I just used some sugar snap peas and broccoli. I served this with jasmine rice which I boiled in some vegetable stock, something I've never tried before, which definitely added some flavour to it.

Steamed Sea Bass (adapted from Good Food Aug 2006)
(Serves 2)

small piece of ginger, peeled and sliced
2 garlic cloves, finely sliced
3 spring onions, finely sliced
2 tbsp soy sauce
1 tbsp sesame oil
splash of sherry or saki
2 x 140g fillets sea bass
veg such as pak choi, sugar snap peas, spinach or broccoli

In a small bowl, mix all of the ingredients, except the fish and the veg, together to make a soy mix. Line one tier of a two-tiered bamboo steamer loosely with foil. Lay the fish, skin side up, on the foil and spoon over the soy mix. Place the fish over simmering water and throw the veg into the second tier and cover it with a lid. Alternatively, add the veg to the fish layer after 2 mins of cooking - the closer the tier is to the steam, the hotter it is.

Leave everything to steam for 6-8 mins until the veg has wilted and the fish is cooked. Divide the greens between two plates, then carefully lift out the fish. Lift the foil up and drizzle the tasty juices back over the fish.