Pan fried sea bass with smoked bacon, cockles and veg

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I long for the sea. I long for salt spray in the air and on my lips, seagulls crying out overhead and long days bobbing up and down gently on the water with a feathered rod in my hand. I miss it terribly and I crave its bounty to compensate for this coastal yearning.

I grew up on the coast you see, long before I moved to the most landlocked county in the UK, willingly I might add. You see I’d never been without it, I had no idea of the powerful hold it would have over me once gone. This recipe brings me that little bit closer to an old home.

Pan fried sea bass with smoked bacon, cockles and veg

Ingredients:

  • sea bass fillet
  • 2 tsp rapeseed oil
  • 1 tbsp butter
  • small handful of smoked streaky bacon, diced
  • 2 shallots, finely diced
  • splash of white wine (or cider works too)
  • broad beans, skinned (I use frozen in the winter, you could also use soy beans or peas)
  • 1 head of gem lettuce, split down the middle
  • 150ml whipping cream
  • a handful of cooked cockles (not pickled)
  • a few chives, finely chopped

Method:

  1. Season the fish with a little salt and pepper. Heat the frying pan until very hot, then add the oil. Lay the fish fillet in the pan, skin-side down.
  2. Reduce the heat to medium, then leave the fish to cook for 3-4 mins, undisturbed.
  3. Flip the fillet over and fry for about 2 mins until just done, basting the skin with the oil in the pan as it cooks. Leave to rest on a warm plate, skin-side up. Cover with a plate or some foil to keep warm.
  4. Return the pan to a medium to high heat, add the butter, bacon and shallot, fry for about a minute or two until the bacon is cooked then add the booze. Once the booze has bubbled up add the cream, broad beans and lettuce. Reduce the heat to medium and cook for a few minutes or until the lettuce heart has softened  Add the cockles and heat through. Check for seasoning and add a bit of pepper if needed, you shouldn’t need any salt due to the bacon.
  5. Arrange the contents of the pan onto a plate, top with the fish and garnish with the chives.

 

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