I HAVE catalogued a number of seabass recipes in the recent past but I have to say that the simpler versions are the ones I prefer the most. Easy flavours, simple cooking and I’m not trying to sound lazy, but there are times that you should just leave well enough alone. This recipe makes for a quick tea time treat or can be jazzed up for a party showpiece.
WHAT YOU NEED
1 seabass fillet per person
1 punnet of cherry tomatoes
Bunch of asparagus tips per person
Salt and pepper
A dash of white wine
A knob of butter
A dash of balsamic vinegar
Some flour to coat the fish
1 tsp sugar
WHAT TO DO
Trim and make sure the fillet is descalled. Dust with a light coating of flour and remove and shake off the excess.
Halve the tomatoes and add the salt and pepper, white wine, butter, balsamic vinegar and a teaspoon of sugar and place in a medium pot and allow to reduce for 10 to 12 minutes.
Meantime, take your floured and seasoned fillet of fish, keep in mind that any white fish will do for this recipe, and place in a hot pan with a little oil and butter and pan-fry on the skinside first to allow the skin crisp up nicely.
Turn the fish and cook on the flesh side for one minute.
Add the asparagus to the tomato mix and cover with a lid to allow the green stalks soften and cook.
Serve the asparagus and the tomato as a bed to host the succulent seabass fillet.
I have served this with a lemon or lime hollandaise drizzled over the top.
Here’s the hollandaise recipe if you need it.
for the hollandaise
1 egg yolk
3 tablespoons on lime juice
125g melted butter
1 tbsp of Dijon mustard
Make the hollandaise by placing the lime juice, egg yolk and mustard in a small pan and begin to gradually whisk in the melted butter over a low heat. The mix will combine to a creamy yellow texture full of flavour.
