Ingredients

  • 4 sea bass fillets, scaled and scored
  • 300g potatoes, parboiled
  • 300g rainbow chard, blanched
  • 20 prawns
  • 50g pine nuts
  • 20 green seedless grapes
  • 100g butter (for the beurre noisette)
  • 30g butter (to fry the fish)
  • Oil and butter (to cook potatoes and chard)

Method

  1. Dry the sea bass skin with kitchen paper then season with salt.
  2. Prepare the beurre noisette by heating 100g butter in a saucepan over a medium heat until it begins to brown.
  3. Lightly toast the pine nuts in a dry pan until golden, then add to the butter along with the prawns and grapes. Heat through and keep warm until the fish is cooked.
  4. Heat a glug of oil in a saucepan and place the fish skin side down, making sure you keep them flat by placing a weight on top – a plate or bowl should do the trick. Fry for 3-4 minutes, then turn the fillets over and add a knob of butter. Baste the fish with the butter and cook for a further minute.
  5. Meanwhile sauté the potatoes in a hot pan with oil and butter until golden, and pan-fry the chard in a little butter and seasoning.
  6. To serve, arrange the potatoes on a plate, top with the chard, then the sea bass. Spoon over the sauce.
Jody Spencer
Originally from New Zealand, Taste Buds’ chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 25 August 2014

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