Enjoy Chef’s latest dish
This dish is healthy and sea bass is very current at the minute and you will find it in most restaurants if not all.
Preparation time is less than 45 minutes, cooking time is 10 minutes and serves four.
For the sea bass fillet: Four sea bass fillets ( pin boned); one whole lemon; salt and pepper; 25ml of olive oil. For calamari: Four baby squid. For the crab cake: 300g white crab meat; two large free range eggs; 8 tbs breadcrumbs; two tbs chopped coriander; small piece of fresh ginger approx. 2cm square; two red chillies, seeds removed; two single spring onions, finely sliced; 25ml of olive oil; plain flour for dusting.
For pineapple salsa: 200g fresh pineapple, small diced; fresh red chillies, seeds removed; two tbs brown sugar; two tbs of soya sauce; two tbs chopped coriander; course sea salt and cracked black pepper.
For the breadcrumbs: Four slices of white bread, crust off ( slightly stale bread is best); some chopped fresh herbs your choice; salt and pepper for seasoning.
For the pesto: 200ml olive oil; 25g toasted pine nuts; one garlic clove, peeled and crushed; 25g fresh parmesan; 100g packet of fresh basil; salt and pepper for seasoning. Pre- heat oven to 200C For the bass fillet: Pre- heat a frying pan with olive oil. Place the sea bass on a chopping board and season well with salt and pepper. Place the seabass fillets skin side down into the hot pan pressing down on top of the white meat to make sure the full skin touches the pan to ensure the whole skin gets crispy cause they will tighten up and curl at edges as soon as they go into the pan. Cook on skin side for approx two minutes and turn over to cook for a further two minutes before removing from heat and left to rest.
For the pineapple salsa: Place 200g of fresh pineapple, diced up into a mixing bowl, add the rest of the ingredients and stir together, then chill until you are ready to serve. `
For the breadcrumbs: Cut the bread up into 3cm squares and place in a food processor to blitz down, add seasoning and fresh herbs to create the perfect crumb.
For the crab cake: Pop the ginger and chillies in food processor and blitz down. Then place the mixture with the crab meat in a mixing bowl, add one egg, breadcrumbs, coriander and sliced spring onions then bind all mixture together. Split the mixture into 8 and shape into Crab cakes. Place the Crab cakes on to your tray tray and chill for 15 minutes Once chilled place the crab cakes one at a time into a bowl of flour and cover completely, remove and shake of excess flour and dip into your beaten egg mix. Make sure the crab cake is completely covered in egg mix before dropping into the fresh breadcrumbs. Shake till the crumb has covered the cake completely then place on tray to chill. When you are ready to cook pre heat a nonstick frying pan with olive oil cook both sides for few minutes till golden brown and transfer to oven for a further five mins.
For the pesto: Place all the ingredients in a large jug/ bowl and hand blend down to create the perfect fresh basil pesto.
Baby squid: Prep the baby squid and quickly pan fry with olive oil and fresh chillies, add chilli sauce near end.
To serve: Place the crab cake into the middle of the plate. Add the crispy skin sea bass fillets ( skin showing) over the top of the cake. Place a spoon full of the pineapple salsa at the side of the seabass, place baby squid and dress the plate with wedge of lemon and some fresh herbs for garnish. Drizzle a small table spoon of pesto over the whole dish to create a quick, tasty dish.