Crisp skin sea bass with sweet chilli lemon dressing
Published Date:
05 November 2007
By Antony Worrall Thompson
Kale has a wonderful affinity with fish, especially white fish like sea-bass. This is an exquisite dish from Antony Worrall Thompson - light, fresh and super-quick to make.
Serves: 4
Cooking time: short
INGREDIENTS:• 4 fillets of sea bass
• 240g baby leaf curly kale, washed
• 1 red chilli, seeded and finely chopped
• 4 tbsp caster sugar
• 2 tbsp fish sauce
• zest and juice from 1 lemon, 1 lemon to serve
• 2 tbsp vegetable oil
METHOD:• Heat 1 tbsp of oil in a frying pan, season sea bass and cook skin side down for 3 minutes, turn over and cook on flesh side for 3 minutes.
• Meanwhile put sugar in a saucepan with 3 tablespoons of water and cook until pale golden, remove from the heat and stir in the fish sauce and lemon juice.
• In a frying pan, sweat off the chilli in a little oil, then add the baby leaf curly kale toss for 30 seconds until wilted then drizzle with a little of the sweet lemon dressing.
• Place kale on the centre of 4 plates, top with the sea bass and drizzle with lemon dressing.
• Garnish with lemon wedges.
The full article contains 201 words and appears in n/a newspaper.
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Last Updated:
05 November 2007 10:11 AM
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Source:
n/a
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Location:
Matlock
