Pan-fried sea bass
with lemon, prawns, tomato and double cream sauce, wilted spinach, tender stem broccoli and buttered new potatoes. Recipe by Johnnie Kidd, Head Chef at Heacham Manor
- 2 fillet of sea bass (skin on)
- 200g new potatoes
- 50g tender stem broccoli
- 50g spinach
- Knob of butter
- Salt and pepper
- 50ml dry white wine
- 50ml double cream
- 1 tsp tomato purée
- 30g cocktails prawns
- 5g chopped chives
- 5ml lemon juice
- Place the potatoes in a pan, cover with salted water and cook until tender. In a separate pan cook the broccoli the same way and make a start with the sauce.
- In a small pan add the white wine, double cream and tomato purée, bring to the boil, and simmer until the sauce reduces by half and becomes thick and creamy. Add the prawns, chopped chives and lemon juice, season and set to one side.
- Put a non-stick frying pan on a medium heat and when it’s hot add a tablespoon of cooking oil and place the fillets (skin side down) into the hot pan and cook for 4 minutes. Turn the fish over and set the pan to one side.
- Add the spinach to the broccoli pan and leave for one minute. Strain the potatoes through a colander, return to the pan and add a knob of butter. Strain the broccoli and spinach in the same way.
- Warm two large plates, place the potatoes in the centre of each, arrange the broccoli and spinach on top, and rest the fish on top of the vegetables (skin side up). Spoon the sauce over the dish, and garnish (optional) with parsley or coriander.
Make sure your non-stick pan is hot before adding the sea bass as this will ensure the skin becomes crispy and doesn’t stick to the pan