Pan-Fried Sea Bass
Sea bass is an affordable alternative to Barra and offers a delicate flavour that lends itself perfectly to fresh, clean dishes. Edamame beans are packed with protein, making this a healthy and filling dish.
The seasoning in this dish reminds me of dinners eaten on holiday by the water in Eqypt after trips out scuba diving. I know it is something of a fusion dish but I promise the aromas will take you there.
2 Sea Bass fillets
1 tbsp olive oil
For the artichoke and edamame bean salad
200g frozen edamame beans
4 whole cooked artichoke hearts
1 preserved lemon
2 spring onions
½ garlic clove
3 tbsp extra virgin olive oil
1 tsp sumac
Sea salt and freshly ground black pepper
Pod the beans by dropping them into a pan of simmering water for 2 minutes then draining them and popping them from their shells.
Trim the bases of the artichoke hearts lightly.
Cut the preserved lemon into quarters, remove the flesh with a sharp paring knife and discard and then finely sliced the zest.
Next slice the green parts of the spring onions.
Put the garlic in a pestle and mortar, sprinkle with a pinch of sea salt and black pepper and puree, gradually adding the olive oil. Gently mix the preserved lemon zest slices, spring onions, edamame beans and sumac with the garlic infusion, then gently through the artichoke.
Wash and pat dry the sea bass fillets and portion them into 4 pieces. Sprinkle the skin of the fish with a pinch of sea salt.
Heat the olive oil in a heavy based non-stick frying pan, and once hot, add the fish skin side down. Cook for 2 minutes until the skin becomes crispy, then turn the fillets over and cook for a further minute.
To serve place one fillet in the centre of each plate and spoon over the dressed edamame bean and artichokes.
Imagine sitting by the Red Sea and enjoy.