Red Curry Sea Bass with Potato Rösti

On 12th May 2016, This was Dinner

If I could only eat one fish for the rest of my life it would be sea bass. So as soon as I saw this recipe in the – you’ve guessed it – John Whaite cook book I had to try it as I had a packet of red curry paste in the cupboard.

Get set…

  • Peel and grate a couple of potatoes
  • Score some sea bass fillets
  • Preheat the oven to 180°c (fan)
  • Get red curry paste, limebutter, oil & seasoning ready

Throw it together…

Season the potato and mix well. Get a clean tea towel and put the potato in the middle and squeeze really well to get out all of the water. Divide into four portions. Press into four patties, press it tight – use a chefs ring if you can. If you don’t have one I have used a large cookie cutter in the past.

Heat some oil and butter in a large frying pan and then carefully transfer the röstis to the pan, give it another pat down to help it hold together. Cook for a couple of minutes on each side.

Coat the sea bass in the curry paste with a small splash of oil then place everything on baking trays and cook in the oven for about 15 minutes until the fish is cooked through.

Dish it up…

I had some spinach going spare so I served it all on a bed of that.

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A nice simple meal that feels like you have made an effort and a lot healthier than fish and chips.

Baked Sea Bass with Fried Brussels Sprouts

On 19th December 2015, This was Dinner

A fabulous version of fish & chips. And with one of my most loved but loathed by many vegetables, the sprout!

Preparing:

  • Slice some potatoes
  • Prepare some brussels sprouts (I did mine whole as they were tiny and halved the larger ones)
  • Zest & juice a lemon
  • Get butter, sea bass, fennel seeds, caster sugar, oil & seasoning ready
  • Preheat the oven to 180°c (fan)

Making:

Par boil the sprouts.

Toss the potatoes in oil and seasoning and bake in the oven for around 30-40 minutes depending on how thick you have cut them.

Season the sea bass and drizzle with oil and sit on top of the potatoes when there is about 15 minutes left.

Heat some oil and butter in a pan and add the sprouts. When they start to turn golden, add the fennel seeds, lemon juice and zest and the sugar.

Nice and simple and very, very tasty.

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This meal can be found in the December edition of Delicious magazine.

Sea Bass with Chorizo Risotto

On 14th August 2015, This was Dinner

Is there an official sea bass marketing board? If so I think I should be their spokesperson. Or maybe I should be head of the chorizo appreciation society, is there one of those? Maybe a could create one that covers both. This would be the lead recipe.

I saw this on an episode of Sunday Brunch and just had to make it. It most certainly didn’t disappoint.

Preparing:

  • Finely chop a couple of shallots
  • Prepare some veg stock
  • Slice some spring onions
  • Cut up some chorizo into cubes
  • Get sea bass fillets, butter, small prawns, risotto rice, turmeric*, frozen peas, lemon, oil & seasoning ready

Making:

Heat some oil in a pan and cook the shallot until softened.

Add the rice and cook, stirring and ensure all the rice is coated in oil.

Add the (small amount) turmeric and stir well.

Add a ladle of stock and cook until absorbed. Repeat with the stock until the rice is cooked.

In a separate pan, cook the chorizo until crisp. Add to the cooked risotto along with the prawns and peas. Stir through some butter until melted.

Oil and season the fish then add some butter to a pan, I used the chorizo pan. Then cook the fish for a few minutes on the skin side and a minute on the flesh side. Squeeze the lemon over and serve on top of the risotto.

TWD_1408_Seabass_Chorizo*measure out the turmeric, I poured mine in direct from the spice jar and overdid it a little. Nothing could spoil this dish though.

Original recipe here.

Thai Inspired Fish & Chips

On 5th August 2015, This was Dinner

It seems I’m ploughing through the Donna Hay recipes. This one caught my eye after enjoying my very first full baked sea bass, I thought I’d do it again. And look, it’s more sweet potatoes.

I did do mine differently as I preferred to bake the sea bass.

Preparing:

  • Grate some ginger
  • Zest and juice a lime
  • Finely slice a red chilli
  • Finely slice a couple of sweet potatoes (I used a mandolin)
  • Pick a couple of coriander leaves
  • Preheat the oven to 190ºc (fan)
  • Get fish sauce, vegetable oil & seasoning ready

Making:

Oil and season the fish, squeeze over a little lime juice and pop in a baking dish and cook for 20-25 minutes.

Pop some oil (around 1cm high) in a large frying pan. Heat the oil and cook the potato pieces until crisp. Remove with a slotted spoon and allow to drain on kitchen paper,. sprinkling with a little salt as you go.

Mix the chilli and ginger with some oil, caster sugar and fish sauce and serve drizzled over the fish. Garnish with a couple of coriander leaves.

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Spanish Roast Fish with Broad Beans & Chorizo

On 13th June 2015, This was Dinner

Chorizo and my favourite fish. This was never going to be rubbish!

I decided that I had to overcome my fear of bones and make this dish as the BBC Good Food recipe intended (June copy so no online link yet). I’ve only ever had whole fish once, I think it was red snapper, and didn’t enjoy it due to ‘the fear’ but this one looked so impressive I thought I would be spoiling it by using fillets.

So I took the plunge and got the fishmonger to just clean and gut them.

Preparing:

  • Halve some new potatoes
  • Zest and slice a lemon
  • Thickly slice a chorizo
  • Defrost some peas
  • Blanch some fresh broad beans and remove the tough skins
  • Roughly chop some parsley
  • Preheat the oven to 180ºc (fan)
  • Get sea bass, white wine, fennel seeds, oil & seasoning ready

Making:

Boil the potatoes in salted water for about five minutes. Drain then pop in a baking dish, drizzle with oil and sprinkle on some seasoning and cook for 15 minutes in the oven.

Rub the oil, lemon zest, fennel seeds and seasoning all over and inside the fish.

Place the fish on top of the potatoes. Put the slices of lemon in the fish and around the dish, scatter the chorizo, Pour over a large glass of wine and return to the oven for another 15 minutes.

Add the peas and broad beans and cook for another few minutes.

TWD_1306_Seabass1TWD_1306_Seabass2TWD_1306_Seabass3Serve with a scattering of parsley.

The bones come away from the fish really easily and you get a bit more flavour and a lot more fish for your money. Gorgeous.

On Sunday we had a Chinese takeaway. We were supposed to go to Sheffield for the Peddlers Market and were really looking forward to it but the weather was abysmal.

Italian Fish Stew

Well today is my two year anniversary of starting this blog. It’s hard to believe that I’ve managed to keep it up. There have been times when I’ve got behind when life got in the way and I’ve thought of giving up but as soon as I start to type, I realise how much I love doing it. Mr S told me about an article he read and apparently, about 100 posts is usually when someone gives up blogging. This is my 711th post so I’m a little past that!

So what a great way to celebrate an anniversary? With a gorgeous seafood one pot that includes my favourite fish -sea bass. So on 22nd February 2015, This was Dinner

Preparing:

  • Slice a fennel bulb (save the fronds)
  • Slice a couple of garlic cloves
  • Slice a red chilli
  • Slice a couple of squid tubes into rings
  • Clean & de-beard some mussels*
  • Prepare some fish stock
  • Separate the leaves from the stalks of a bunch of basil, tie the stalks together and tear up the leaves
  • Get white wine, a tin of chopped tomatoes, raw prawns, a couple of sea bass fillets, olive oil & seasoning ready

Making:

Heat some oil in a pan, cook the fennel, garlic & chilli until softened. Pour in the wine and let it bubble for a few minutes.

Add the squid and basil stalks along with the tomatoes and veg stock. Bring to the boil and then simmer for 15 minutes covered then 15 minutes uncovered.

Season well then turn up the heat and add the mussels, prawns and top with the sea bass, skin side up. Pop the lid back on and cook for six minutes.

Serve scattered with the torn basil and the fennel fronds.

I would also say serve with crusty bread but we made so much of a serving that we didn’t need it.

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I suppose it’s only right that this recipe comes from my regular source, BBC Good Food and can be found here.

* always make sure you discard any open mussels

Birthday Meal

Although not technically my birthday until the following week, Mr S chose and made this meal for me.

The starter of Turnip Swede & Horseradish Soup with Crispy Beef can be found in Tom Kerridge’s Proper Pub Food. Sweat a chopped onion in vegetable oil along with a pinch of salt for about 10 minutes. Add chicken stock and finely chopped swede and bring to the boil then simmer for about 15 minutes. Stir in double cream and grated horseradish then blend well. Bring white wine vinegar and caster sugar to the boil then add to the soup. Dust strips of steak in cornflour then fry in oil until crispy. Sprinkle with green chilli and cayenne pepper.

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The main course of Roasted Sea Bass with Herbs, Mushroom & Potatoes with Salsa Verde can be found in Jamie Oliver’s Return of the Naked Chef. Pop the oven on 200ºc (fan) and line a baking tray with greaseproof paper.

Slice some potatoes and pat dry then coat in olive oil. Mix with finely chopped garlic and season well. Pop them on the baking tray in an even layer. Cook for about 15 minutes.

In a frying pan cook mixed mushrooms along with more chopped garlic and plenty of butter and olive oil. Season. Take off the heat and add plenty of lemon juice. Pop some roughly chopped herbs on then put sea bass fillets on top, skin side up. Roast for another 10-15 minutes until the fish is cooked.

For a salsa verde whizz up garlic, capers, gherkins, anchovies, parsley, basil, mint, dijon, red wine vinegar and seasoning then slowly add olive oil. Serve the potatoes and fish topped with the mushrooms, salsa verde and a squeeze of lemon.

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Back to Tom Kerridge for Lemon Posset with Fennel Biscotti. Mix cream and sugar in a pan and bring to the boil to dissolve the sugar. Simmer, add lemon juice and whisk well. Pass through a sieve then leave to cool slightly. Skim off any bubbles then pour into your serving bowls and leave to cool completely. Refrigerate.

Preheat the oven to 160ºc (fan).

Beat together butter and sugar until light and creamy. Add eggs. Sift flour and baking powder together and add this to the butter mixture. Fold in roasted and chopped blanched almonds and fennel seeds. Pop on a baking sheet and bake for 10 minutes. Leave to cool then slice and return to the oven for another 10 minutes.

TWD_2308_Posset

Starter using ONION, CHICKEN STOCK, SWEDE, DOUBLE CREAM, HORSERADISH, WHITE WINE VINEGAR, CASTER SUGAR, STEAK, GREEN CHILLI and CAYENNE PEPPER…

Main using SEA BASS, POTATOES, BUTTER, MIXED MUSHROOMS, LEMONS, GARLIC, CAPERS, GHERKINS, ANCHOVIES, BASIL, MINT, DIJON MUSTARD, RED WINE VINEGAR and OLIVE OIL…

Dessert DOUBLE CREAM, CASTER SUGAR, LEMONS, PLAIN FLOUR, BAKING POWDER, BUTTER, EGGS, BLANCHED ALMONDS, FENNEL SEEDS and ICING SUGAR…

This was dinner…23rd August 2014