PAN SEARED SEABASS WITH CHICORY, GRIDDLED FENNEL AND A LEMON AND CHIVE DRESSING
Serves 4 SIMPLICITY is the key factor to this dish, relying on the natural flavour of the core ingredients, allowing them to shine. Get the freshest seabass you can find and you’ll be in for a treat.
Ingredients: ●● 1 head fennel ●● 1 tablespoon olive oil ●● 2 heads red chicory ●● 1 tablespoon olive oil ●● 4 x 140g fillets seabass, skin on but boned ●● Zest and juice of 1 lemon ●● 1 clove garlic – finelychopped ●● 2 tablespoons white wine vinegar ●● 6 tablespoons extra virgin olive oil ●● 1 tablespoon chopped chives ●● 1 punnet mixed shoots
Method: 1. Take the fennel, remove the core and break into layers. Heat a griddle pan, lightly oil the fennel and char on both sides. 2. Break the chicory into leaves discarding any that are brown and limp. 3. When ready to serve, arrange the fennel and chicory on your serving plates. Heat a non-stick pan and seal the seabass skin side down, turn over sealing the other side and as you do add the lemon zest and garlic. Fry briefly then add the lemon juice and baste all over the fish. 4. Place the seared seabass on top of the leaves, drizzle over the lemon and garlic oil, mix together the white wine vinegar and extra virgin olive oil. Season and drizzle over the salad with a generous shower of chives and shoots.
Nutters Restaurant, Edenfield Road,
Rochdale. Tel: 01706 650167 @Nutsfood on Twitter