Saturday, 24 March 2012

Lemon garlic butter sea bass

One of my favourite newly-discovered ingredients is Lurpak garlic butter. It's butter with crushed garlic - not garlic-flavoured butter, as so many garlic butters are.

I used it to make a really easy meal - lemon garlic sea bass, smashed roast new potatoes and a salad.

The sea bass will be pan fried which will take very little time, so first wash and boil some new potatoes and smash them slightly with a potato masher. They should be a little crushed but not totally smashed to little bits and definitely not smushed like mash potatoes.

Put them in a roasting pan with freshly ground black pepper, cayenne pepper and canola oil and put that in the oven.

Then prepare the vegetables for the salad. I used gem lettuce, radishes, tomatoes and spring onions, but use whatever you like.

Dried and ready to dress:

Now it is fish time.

Place two boneless sea bass fillets skin side down. Grind black pepper on the meaty bit.

Slice two garlic cloves.

Make slits down the length of the fish and insert the garlic slices.

Melt the garlic butter in a pan. Fry sea bass fillets on each side until done and flaky.

Lift the fillets onto serving dishes.

Add a good sized knob of garlic butter to the pan. Cut a lemon in half, squeeze the lemon juice into the pan. Stir, and reduce.

Remove the potatoes from the oven. They should have crispy bits. Crispy bits are the key.

When the sauce is the consistency you like, pour sauce on the fish fillets. It will taste very sour in the pan but tastes great over the fish.

At this point dress your salad - I didn't want it to be soggy so it's the last thing I did. I used a simple balsamic vinegar type dressing.

It was very tasty. The yellow sauce on my fish is the lemon garlic butter sauce, and the darker brownier sauce is a creole honey mustard sauce:

It makes a simple and delicious weeknight meal that requires minimal involvement and is something I would make again.

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