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Posts Tagged ‘Sea bass’

Thai-style crispy Sea bass

This was a  delicious Friday night feast and oh so simple! Serve with some roast new potatoes.

Wine Suggestion: Although not a regular choice we had a Pinot Grigio by Bonotto delle Tezze in our fridge and it was a pleasant surprise in how well it went with this dish. However, we shouldn’t have been surprised as it has all the elements you’d need to look out for: round and generous fruit to work with the spice, and a freshness and texture despite having moderate acidity.

Thai-style crispy sea bass – serves 2

  • 4 scallions
  • ½ a bunch of coriander – about 15g
  • 2 x 300g whole sea bass, scaled, gutted & trimmed
  • 2 tbsp Thai red curry paste
  • 1 lime

Trim and halve the scallions, then finely shred lengthways and put into a bowl of ice-cold water to crisp up. Pick in the coriander leaves and reserve the stalks.

Score the sea bass at 2cm intervals, then rub all over with the curry paste including inside the cavity. Put the coriander stalks into the cavities and season with salt and pepper.

Put a large non-stick frying pan over a medium-heat. When the pan is hot add a tbsp of oil and cook the fish for 3 to 4 minutes per side or until dark golden and cooked through.

Drain and shake the water off the scallions & coriander then pile onto two plates. Place the sea bass on top and spoon over any spicy oil from the pan. Finely grate over the lime zest and squeeze over some juice to serve.

(Original recipe from 5 Ingredients by Jamie Oliver, Michael Joseph, 2017.)

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This is such a clever idea, especially if you don’t have one of those fancy things for cooking fish on the barbecue. The fish doesn’t stick to the grill but you still get all the smoky barbecue flavours plus a  delicious spike of citrus. The idea has us thinking of other combinations and we loved the caramelisation that happened to the oranges which gives the dish an extra dimension.

Wine Suggestion: This cries out for a Spanish white, like Albarino or Godello, where the best examples balance a depth of texture with a lightness of being. We drank a Dominio de Tares Godello from Bierzo which was amazing on its own and then with the fish. Perfectly matched.

Barbecue Sea Bass & Citrus Salad – serves 4

  • 2-3 large oranges
  • zest of 1 lemon (keep the juice for the salad)
  • 1 tbsp olive oil
  • 4 x 300g whole sea bass, scaled, gutted and slashed down each side (or 8 fillets)

FOR THE SALAD: 

  • 2 oranges, segmented
  • juice of 1 lemon
  • 4 tbsp olive oil
  • 2 bags watercress
  • handful small capers
  • handful pitted green olives, roughly chopped

Finely grate the zest of the 1 of the oranges and add to the lemon zest. Mix with the olive oil, then drizzle over the fish and season.

Cut the rest of the oranges into slices, about ½ cm thick. Arrange the orange slices over the barbecue grill, close together so you can lay the fish on top. Barbecue the fish for 5-8 minutes on each side, or until the flesh flakes easily.

To make the salad: Put the orange segments into a large bowl, with the squeezed juice from the rest of the oranges and the lemon juice. Season and stir in the olive oil. Toss the watercress in the orange dressing with the capers and the olives.

Serve the fish with the salad.

(Original recipe from BBC Good Food)

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Yet another Lebanese dish, we’ll have to move onto another theme soon! This is delicious and quite rich so probably best served as a mezze dish or shared starter, though it will feed 2 people as a main dish.

Sea Bass with Tahini and Curry Sauce – to serve 2 as a main or 4 as a starter

  • 4 sea bass fillets
  • 1 tbsp butter
  • 1 tsp sesame seeds, toasted
  • 2 tbsp chopped coriander
  • squeeze of lemon juice, to serve

FOR THE SAUCE 

  • 6 tbsp tahini
  • 1 tsp salt
  • juice of 1 lemon
  • 1 tsp hot curry powder
  • 120ml water

Preheat the oven to 180ºC/Fan 160ºC/Gas 4.

Mix all the sauce ingredients together in a bowl. Pour the sauce into an ovenproof dish and put in the oven to warm.

Cut each fillet in half, score the skin with 2 slashes, and season well.

Heat a frying pan, add the butter, and when melted, add the fish, skin side down. Cook for about 2 minutes or until the skin is crispy and golden. Turn the fillets over and cook for another minute or two until the flesh flakes easily.

Take the dish out of the oven, add the fish to the sauce, and sprinkle with sesame seeds. Put the dish back into the oven for 5 minutes.

Sprinkle with chopped coriander and a squeeze of lemon before serving.

Wine Suggestion: A full-bodied textural white, like an oaked Vermentino.

(Original recipe from The Lebanese Kitchen by Salma Hage, Phaidon, 2012.)

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