Spicy Pan-Fried Sea bass with Seasonal Veg
Spicy Pan-Fried Sea bass served with a butternut squash puree, sautéed spinach, fresh tomatoes and a creamy mushroom truffle sauce. This is a perfect dish to pair with a light Sherry wine.
Prep Time 30 mins
Cook Time 1 hr 10 mins
Sea bass
- 2 sea bass fillets
- 2 tbsp of olive oil Garlic & Scotch bonnet infused
- Pinch of sea salt & freshly ground black pepper
Butternut Squash Puree
- 1/2 butternut squash Peeled, seeds removed & cubed
- 1 Large potato Optional
- 2 tbsp of olive oil Extra virgin
- Pinch of Sea salt, Freshly ground black & white pepper Optional (white pepper)
- Few springs of fresh thyme
- 2 cloves of garlic Cut in halves
Creamy Mushroom truffle sauce
- 1/3 cup of wild mushrooms Finely chopped
- 2 tsp of unsalted butter
- 1 tbsp of olive oil Extra virgin
- 1 clove of garlic Minced
- Dash of dried Thyme & Oregano
- 1/2 cup of heavy cream
- Pinch of sea salt & freshly ground black pepper to taste
- 1 tsp of Black truffle oil
Garlic Sautéed Spinach
- 1 bunch of spinach Roughly chopped
- 1 clove of garlic Minced
- 1 tbsp of olive oil Extra virgin
- Pinch of sea salt to taste
Garnish
- 2 British Sugardrop tomatoes Thinly sliced
- Few springs of fresh Dill
Butternut Squash Puree
Preheat oven to 180C/350F/Gas 4
Place the garlic, cubed squash & potatoes on a roasting tray
Drizzle over the olive oil. Season to taste, with Sea salt, freshly ground black & white pepper then scatter over the springs of fresh thyme
Roast in the oven for 40-50 minutes, or until the squash is tender and has turned golden-brown in places
Place in a bowl & used a hand blender to puree. Drizzle over some olive oil (optional) and Serve
Sea bass
Trim each sea bass fillet so they are both the same shape
Season to taste, with Sea salt, freshly ground black on both sides
Heat the pan until very hot and then add 2 tbsp of oil.
Place the fillets in the pan, skin-side down. Press each fillet down to stop it from curling up as soon as you place them in.
Reduce the heat to medium, then leave the fish to cook for 4-5 minutes until the skin is nicely golden and crisp
Turn the fillets over, then fry on the flesh side for about 2 minutes
Remove the pan from the heat & leave the fillets to finish cooking in the residual heat before serving
Creamy Wild Mushroom Truffle Sauce
Heat the pan until hot, add olive oil & melt butter over medium heat.
Add mushrooms and garlic, stirring occasionally, cooking for about 5-6 minutes until tender & browned
Stir in heavy cream, thyme & oregano. Season with salt and pepper, to taste.
Reduce heat & simmer until slightly reduced and thickened for about about 5minutes. Drizzle black truffle oil and serve.
Garlic Sautéed Spinach
Heat the pan until hot, add olive oil over medium heat.
Add the garlic & sauté for about 1 minute, until the garlic is just beginning to brown
Add the spinach, using a spatula to lift the spinach & turn it over
Cover the pan & cook for about 1-2 minutes
Drain any excess liquid from the pan, sprinkle with sea salt to taste & serve