Pan-Seared Black Bass with Preserved Lemon and Prawn Compote

For this recipe by Rob Feenie, executive chef of Cactus Club Café, you can replace the black bass with another white, lean and flaky fish such as red snapper, tilapia or branzino.

Prawn Compote:

3 tbsp (45 mL) extra virgin olive oil 6 large prawns, peeled and deveined ¼ cup (60 mL) tomato concasse (chopped flesh, no peel or seeds) ¼ cup (60 mL) diced preserved lemon 2 tbsp (30 mL) capers, rinsed 3 tsp (15 mL) finely chopped fresh tarragon 3 tsp (15 mL) finely chopped fresh Italian (flat-leaf) parsley ½ tsp (2 mL) sherry vinegar ½ tsp (2 mL) black olive tapenade or pitted and finely chopped black olives

Fish:

3 tbsp (45 mL) extra virgin olive oil 4 black bass fillets, each 4 oz. (120 g), skin on, scaled and scored Salt and white pepper to taste

Garnish:

2 tbsp (30 mL) unsalted butter 2 cups (500 mL) fresh thin green beans, blanched 1 anchovy filet, minced ¼ tsp (1 mL) sambal oelek (Asian chili paste) Pinch of minced garlic Salt and white pepper to taste ¾ cup (180 mL) veal reduction Extra virgin olive oil

Make the prawn compote: Heat 1 tbsp (15 mL) of the olive oil in a frying pan on medium-high heat. Sauté prawns for 1 to 2 minutes, or until they turn pink. Transfer prawns to a plate to cool. Combine tomato concasse, preserved lemon, capers, tarragon, parsley, sherry vinegar and the remaining 2 tbsp (30 mL) olive oil in a bowl. Roughly chop cooled prawns, and then add prawns and their juice to the tomato mixture. Cover and refrigerate until ready to use.

Cook the fish: Heat olive oil in a large non-stick frying pan on high heat. Season bass with a little salt and freshly ground white pepper. Sauté skin side down for 1 to 2 minutes on each side, or until done (flesh is opaque). Remove fish from pan, blot off excess oil.

Prepare the garnish: Melt butter in a frying pan on medium heat. Add green beans and reheat for 2 to 3 minutes. Add anchovy, sambal oelek and garlic. Season to taste with salt and freshly ground white pepper. Place veal reduction in a saucepan on medium heat and bring to a boil. Keep warm.

Assemble the dish: Divide green beans among four warmed plates. Top each serving with a piece of bass, placed skin side up. Stir black olive tapenade (or finely chopped black olives) into chilled prawn compote. Spoon a quarter of the compote onto each serving of fish. Place a couple of tablespoons of veal reduction on each plate and drizzle with a little extra virgin olive oil.

Makes 4 servings.

Anthony Gismondi’s wine match

I’m suggesting rosé for this delicious dish, not so much for the fish but to handle the prawn compote and olive tapenade. Our pick is the Domaine du Dragon Cuvée Prestige Rosé 2014, Côtes de Provence, France ($21.99). The spicy, fresh palate, and savoury cured meats and cherry, plum fruit are the perfect foil.