Whole Baked Sea Bass with Jersualem Artichoke, New Potatoes, Green Beans & Confit Garlic Oil By John Molloy from The Spanish Butcher in Glasgow
At The Spanish Butcher, as the name would suggest, we specialise in dry-aged Galician beef, 100% authentic Iberican Jamon and the favourite seafood used in the Mediterranean.
For this recipe, we're using one of Spain's most popular catches; Sea Bass, and we're teaming it up with Jerusalem artichoke, new potatoes and green beans with a confit garlic olive oil which combine to make a truly awesome dish.
Ingredients: Serves 2
1x 350g seasbass, gutted
g Jerusalem artichoke
75g new potatoes
25g green beans
2g spice of angels/fennel pollen
10g fish sauce
1 lemon
1 head garlic, slow roasted
10g extra virgin olive oil
25g butter
20g shallots, finely diced
3g smoked paprika (50/50 mix of sweet and hot)
Method:
1. So let's get started with the Sea Bass itself, for the adventurous ones out there who fancy deboning there's themselves, you want to keep the belly intact and cut along either side of the spine, pin bone from the top down...and for the more conservative, simply ask your fishmonger to have your Sea Bass ‘canoed'.
2. Once good to go, you want to season it in lemon juice, fish sauce and fennel pollen, before sticking in the oven to bake at 180 degrees for 8 minutes.
3. For the vegetables, par boil the green beans, potatoes & Jerusalem artichokes and then allow to cool.
4. Cut the artichokes into quarters then fry until golden & crisp then sit to one side for now. Half the potatoes and green beans, sauté your shallots and roasted garlic in olive oil then add your green beans, potatoes and artichoke along with the butter. Once heated through, add in the paprika and season with salt and lemon juice.
5. To plate the dish, place the vegetable & potato mix on top of the sea bass and drizzle with olive oil.
In association with Taste Communications.
www.tastecommunications.co.uk
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