Mark Greenaway Recipe: Pan Roasted Sea Bass

Pan Roasted Sea Bass with Peas � la Fran�aise. Picture: Paul Johnston

Pan Roasted Sea Bass with Peas � la Fran�aise. Picture: Paul Johnston

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Fresh Scottish peas are one of our best summer ingredients in my opinion.

They can be included in salads, used as a side dish or made into a delicious soup. Sadly the summer pea season is soon coming to an end so get your hands on some this week and make the most of them while you have the chance! Fresh peas need very little preparation, they can be simply warmed through till tender, this way they retain a slight crunch along with their sweet flavour.

My recipe this week celebrates our Scottish peas with the help of some smoked bacon and sea bass. Any white fish would work in this dish and the outcome is a light and fresh main course perfect for the summer months. Peas à la Francaise is a traditional French recipe. Peas prepared in this way can be used as a side dish or base for so many meals.

Pan Roasted Sea Bass with Peas à la Française

Serves 4

Ingredients

For the sea bass:

4 x 150g fillet of sea bass

Drizzle of rapeseed oil

30g butter

1/2 lemon, juice

Sea salt

For the peas:

4 rashers smoked bacon, diced

20g butter

1 shallot, finely diced

1 leek, finely diced

½ carrot, finely diced

150ml fish stock

150ml double cream

200g fresh peas

For the garnish:

4 slices pancetta

1 baby gem lettuce, quartered

Drizzle of rapeseed oil

Sea salt

Method

For the peas:

Fry the smoked bacon in the butter.

Add the shallot, leek and carrot and sweat till softened.

Add the fish stock and reduce by half.

Add the cream and reduce by a quarter.

Add the peas and bring to a simmer until the peas are warmed through.

For the sea bass:

Heat up a non-stick pan until almost smoking hot.

Add a drizzle of rapeseed oil.

Place the sea bass in the pan skin side down and lower the heat.

Cook the fish slowly until it is cooked halfway up the fish.

Add a sprinkle of salt, the butter and lemon juice.

Take the pan off the heat, turn the fish over and allow it to finish cooking in the residual heat.

For the garnish:

Place the slices of pancetta under a hot grill until they are crispy and golden.

Heat up a non-stick pan until almost smoking hot.

Add a drizzle of rapeseed oil.

Fry the baby gem in the oil with a sprinkle of sea salt until it is charred but still retains its crunch.

To serve:

Plate up the dish as per the image and enjoy!