Fish Friday - Roasted Tarragon Sea Bass with Caramalised Leeks, Fennel and Pancetta Recipe
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Ingredients
2 sea
bass fillets
2 leeks,
cut in half lengthwise and sliced down the middle
1 fennel
bulb, chopped
1 pack
cubed pancetta or bacon
Handful of tarragon, chopped
1 large
lemon
2 tbsp
olive oil
seasoning
Instructions
Pre-heat the oven to 190˚C (fan).
Place the tarragon, 2 tbsp of olive oil and the juice of a lemon into a pestle and mortar and crush until you’re left with a green marinade. Season to taste.
Place the leeks and fennel into a pan of boiling water for around 3 minutes before draining.
Add a drizzle of olive oil to a frying pan add the drained leeks, fennel and pancetta, sauté for 3 minutes to get colour.
Score the fish skins and place the fillets in an bowl along with the leeks, fennel and pancetta. Pour over the marinade from your pestle and mortar and mix gently until the fish and leeks are coated.
Place the sea bass skin side down in a large baking tray before arranging the leeks, fennel and bacon around the edges.
Bake for around 20 minutes until the fish is golden brown, serve with a wedge of lemon.
Heat a drizzle of olive oil in a casserole dish over a med-high heat. Return the pheasant to the dish, pour in the stock, seasonand add the thyme, bring back to the boil
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