Pan fry sea bass with yellow bell pepper sauce

• Roast tray
• Non-stick frying pan x 2
• Small saucepan
• Small pot
• Food processor
• Strainer

• 4 fillets of sea bass
• 4 tbsp of rapeseed oil
• Rock chive
• Freshly ground black pepper
• Salt

For the vegetables

• 12 purple potatoes, washed and cut in half
• 4 large carrots, peeled
• 450g salted butter, melted
• 1 garlic clove, roughly chopped
• Freshly ground black pepper
• Salt

For the yellow bell pepper sauce

• 2 yellow bell peppers
• 1 shallot, finely diced
• 50ml single cream
• 2 tbsp salted butter
• 20ml water
• Salt

1. To make yellow bell pepper sauce, melt the butter in a small pot with thick bottom. Add shallot, and yellow peppers saute over medium-high heat until softened. Pour water and continue cooking for further 3 minutes. Transfer to the food processor together with cream and blitz until smooth and creamy. Set aside in warm place till needed.
2. Preheat the oven to 170˚C/Gas mark 3½.
3. Cut each carrot into three pieces and place together with purple potatoes and garlic into a small roasting tray. Pour melted butter and put them in the oven for 25 minutes. Drain vegetable and set aside in warm place.
4. Meanwhile, in a non-stick frying pan, heat the butter until it is bubbling. Add the peaches and continue to cook over medium-high heat for around 2 minutes or until tender. Place brown sugar into the pan and continue to cook until sugar has melted and started to caramelise. Set aside in a warm place. Heat a drizzle of oil in a medium pan over medium-high heat (use a nonstick pan if you have one). Pat salmon dry with a paper towel. Season all over with salt, pepper, and fry seasoning. Add to pan skin-side down. Cook until skin is crisp, 4-6 minutes. Flip and cook to desired doneness, 2-3 minutes more. Heat a little rapeseed oil in a non-stick pan. Season the sea bass fillets and place them skin-side down on the pan. Cook over medium-high heat for 2 minutes, or until the skin is crisp and golden. Turn the sea bass and cook for 1 minute or until just cooked through. Time will be depending on the thickness of the fillets. Remove from the heat and set aside in warm place for about 2 minutes to rest.
5. Meanwhile, spread yellow bell pepper sauce over warm plates. Divide vegetables between 4 plates and place on the top pan fry sea bass. Garnish with rock chive and serve straight away.

Categories:
Fish and Seafood Gluten-Free

Tags:
Butter carrot cream Purple potatoes Rock chive Sea bass Shallots Yellow bell pepper

Seasons:
Autumn Sumer