Recipe #4 - Sea Bass with Peas, Pancetta and a Pepper Sauce
Hi everyone,
Thus far I have focused on simple recipes. Today I decided to be more creative and add different elements to the dish. On Sundays I have a tradition of eating fish. I decided to uphold this tradition and make a delicious fish course that is bound to impress guests. When choosing what fish to buy, it is advised for you to form a good relationship with your fishmonger. They will tell you what is fresh and in-season. For this recipe I decided to go for sea bass.
Sea bass has many different sub-species all around the world. Those consumed in Europe are actually named European bass but are commonly sold under the name: sea bass. For those outside of Europe be sure to check what bass you are buying. North Americans may know our regular sea bass by branzino, its Italian name. European bass is found on the coastal shores of North Africa and Western/Southern Europe. It is not on the danger list of extinction but is regulated by the European Union. It is a white fish and a personal favourite of mine. It can go well in many different recipes including ceviche. However, today I decided to stay classic and make a light Italian inspired dish.
There are three main elements to the dish: the peas, the sauce and the fish. I would recommend starting with the sauce as this will take the longest. After prepping, fry the shallot with peppers of your choice. I prefer to use red or yellow pepper for this recipe. To pack more flavour add star anise and basil; it is these small additions that elevate your dish from a normal meal to a special one. When the shallots start to caramelise add white wine (preferably a dry one) and reduce. Once reduced, add water (it can be plain water) until it has reduced some more. The smells at this point should be outstanding; to finish the sauce just blitz everything that was in your pan except for the star anise. Season to taste and leave to one side. You are likely to be leftover with quite a lot of pepper sauce. Just save it for another occasion. It can last for a couple of days and goes with with red meats.
To cook the sea bass make sure you score the skin. Add salt and thyme inside the scores of the sea bass so these flavours can infuse into the fish. Finish by drizzling olive oil on top. Meanwhile, fry shallots in a pan with the pancetta. Add thyme before adding the peas. The peas can be frozen so don't waste time defrosting. Season to taste and leave to one side. Now, add the sea bass to a hot pan with olive oil. Cook the sea bass skin side down. The skin is vital to cook crispy; for this to happen make sure the oil is hot and for the vast majority of the cooking time to be on the skin. Once the fish starts turning bright white turn over and finish cooking. Place the peas and pancetta base at the centre and the sea bass on top. Add the sauce to your liking. Enjoy!
Recipe
2 Fillets of Sea Bass
80g Pancetta
2 Shallots
200g of Peas
Handful of Thyme
Olive Oil
Salt and Pepper
Sauce
2 Peppers
2 Shallots
2 Star Anise
A few leaves of Basil
Salt and Pepper
100ml of White Wine
200ml of Water
Salt and Pepper
1) Start by making the sauce. Fry the pepper and shallot in olive oil. Add star anise and basil. When these start to caramelise, add white wine and reduce. Once reduced add water and reduce some more. It should reach a syrup like consistency. As soon as you have achieved this, place in a food processor and blitz. Season to taste and leave to one side.
2) If you have a whole sea bass then fillet the fish. Once you have two fillets score the skin. Season inside the scores and add thyme. Drizzle olive oil on top of the sea bass.
3) Fry the shallots in a pan before adding the pancetta. Add thyme to the pan and cook until they are browning. Finally, add the peas and season.
4) Place the sea bass skin side down on a hot pan with olive oil. Pan fry the skin for 4 and a half minutes and flip to the meat side for the remaining 30 seconds. Arrange the plate and enjoy!
Thus far I have focused on simple recipes. Today I decided to be more creative and add different elements to the dish. On Sundays I have a tradition of eating fish. I decided to uphold this tradition and make a delicious fish course that is bound to impress guests. When choosing what fish to buy, it is advised for you to form a good relationship with your fishmonger. They will tell you what is fresh and in-season. For this recipe I decided to go for sea bass.
Sea bass has many different sub-species all around the world. Those consumed in Europe are actually named European bass but are commonly sold under the name: sea bass. For those outside of Europe be sure to check what bass you are buying. North Americans may know our regular sea bass by branzino, its Italian name. European bass is found on the coastal shores of North Africa and Western/Southern Europe. It is not on the danger list of extinction but is regulated by the European Union. It is a white fish and a personal favourite of mine. It can go well in many different recipes including ceviche. However, today I decided to stay classic and make a light Italian inspired dish.
There are three main elements to the dish: the peas, the sauce and the fish. I would recommend starting with the sauce as this will take the longest. After prepping, fry the shallot with peppers of your choice. I prefer to use red or yellow pepper for this recipe. To pack more flavour add star anise and basil; it is these small additions that elevate your dish from a normal meal to a special one. When the shallots start to caramelise add white wine (preferably a dry one) and reduce. Once reduced, add water (it can be plain water) until it has reduced some more. The smells at this point should be outstanding; to finish the sauce just blitz everything that was in your pan except for the star anise. Season to taste and leave to one side. You are likely to be leftover with quite a lot of pepper sauce. Just save it for another occasion. It can last for a couple of days and goes with with red meats.
To cook the sea bass make sure you score the skin. Add salt and thyme inside the scores of the sea bass so these flavours can infuse into the fish. Finish by drizzling olive oil on top. Meanwhile, fry shallots in a pan with the pancetta. Add thyme before adding the peas. The peas can be frozen so don't waste time defrosting. Season to taste and leave to one side. Now, add the sea bass to a hot pan with olive oil. Cook the sea bass skin side down. The skin is vital to cook crispy; for this to happen make sure the oil is hot and for the vast majority of the cooking time to be on the skin. Once the fish starts turning bright white turn over and finish cooking. Place the peas and pancetta base at the centre and the sea bass on top. Add the sauce to your liking. Enjoy!
Recipe
2 Fillets of Sea Bass
80g Pancetta
2 Shallots
200g of Peas
Handful of Thyme
Olive Oil
Salt and Pepper
Sauce
2 Peppers
2 Shallots
2 Star Anise
A few leaves of Basil
Salt and Pepper
100ml of White Wine
200ml of Water
Salt and Pepper
1) Start by making the sauce. Fry the pepper and shallot in olive oil. Add star anise and basil. When these start to caramelise, add white wine and reduce. Once reduced add water and reduce some more. It should reach a syrup like consistency. As soon as you have achieved this, place in a food processor and blitz. Season to taste and leave to one side.
2) If you have a whole sea bass then fillet the fish. Once you have two fillets score the skin. Season inside the scores and add thyme. Drizzle olive oil on top of the sea bass.
3) Fry the shallots in a pan before adding the pancetta. Add thyme to the pan and cook until they are browning. Finally, add the peas and season.
4) Place the sea bass skin side down on a hot pan with olive oil. Pan fry the skin for 4 and a half minutes and flip to the meat side for the remaining 30 seconds. Arrange the plate and enjoy!
Looks delicious! I am gonna make it!
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