Just been on holiday with my brother's family in Suffolk. There's a terrific fish hut by the Orford sailing club where we mess around in boats. Here's a recipe for sea bass that was based on what I had left by way of other ingredients on the last evening. A very colourful and tasty result.
Ingredients
- One fillet of sea bass per person: the following quantities based on 6 fillets
- For the rub: 1 medium onion, 2 large cloves of garlic, 2 cubic cm ginger, a good handful of chopped parsley, a splash of white vinegar (wine or cider), salt and pepper. If you had one, a small chilli would be good too
- A pint of small prawns with the shell on
- One medium tomato per person, quartered
Method
- Score the skin side of the fillets lightly with a sharp knife - 3 to 4 scores per fillet, depending on the size of the fish
- Whizz up the rub ingredients, peeled as necessary and rub some into the scores. Turn the fillets over and rub the remainder onto the flesh side. Leave to marinate in the fridge for 30 mins or so
- Put the prawns and tomatoes into a grill pan and salt and pepper them. Then grill under a high heat until the tomatoes start to burn a bit. Leave to rest for 10 minutes or so, so that juices from both ingredients run together
- While the prawns rest, heat butter and olive oil to a high-ish heat in a frying pan and fry the fish for a couple of minutes either side (maybe three if thick fillets). Keep warm in a low oven if you need to while other things come together
- Serve with the juices from the pan, with some prawns and tomatoes cast
on top with their juices too
As you eat the fish, shell and eat the prawns as you go. Provide your guests with kitchen paper to clean up.
We ate with freshly made chips - the subject of another recipe ...
Saturday, 13 August 2011
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