Pan Fried Sea Bass
Well this is the second and last in my 1,000 followers posts. I started the week on 987 followers on twitter and said I would do a post with the ingredient of choice of my 1,000th follower, well the magic number came up and I was set the challenge of using an egg as the ingredient I duly obliged and cooked Huevos Rancheros. That was that I thought next one will be for 2,000th but no twitter had other ideas obviously not happy with the humble egg as an ingredient so it unfollowed a number of my followers or maybe they didn’t like eggs who knows but I was back below the 1,000 number, I was now in a bit of a quandary did I set the challenge again or let it go, I did a tweet and it was suggested I do one more or it could end up a life task doing posts. The challenge was set now to message the lucky follower a message was sent out to
@CityGirlCdf I could not really of asked for a better choice of ingredient the message back was “What an awesome blog, Love it!!! Right then……..I’m a lover of fish so how about my favorite scallops or sea bass?? “ I decided on the Sea Bass to be pan fried and served with the last of the season’s asparagus and Jersey royal potatoes, a fennel and lemon butter to pan fry it in and to drizzle over for serving.
A whole line caught Anglesey was bought, one of the reasons for this was I have just bought an Ioshen filleting knife and wanted to use it to see how it compared to the other Ioshen’s I had recently bought, I should have known it would be a joy to use and it was.
The building blocks of the dish the fantastic in season Jersey Royals were placed in boiling salted water, these would be the base crushed and have seared asparagus layered on top the asparagus seared on the griddle with a little fennel butter this drizzled over both before the pan fried Sea Bass was placed on top.
The secret to perfect pan fried sea bass and that crispy skin is a searingly hot pan, the only issue with this and butter is that butter burns so adding a little cold pressed rape seed oil will protect the butter but still give you that nutty buttery taste to the skin.
Pan fry skin side down for 3-4 minutes as you place the fillet in the pan press down to stop the fish curling up, after three or four minutes turn and cook for 2 minutes to finish it off. Place on top of the crushed Jersey Royals and asparagus and drizzle over the fennel and lemon butter.
A fantastic seasonal dish that I never tire of eating, the only way better is straight from the sea and BBQ on a beach over driftwood.