Fish Friday - Roasted Tarragon Sea Bass with Caramalised Leeks, Fennel and Pancetta Recipe
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cut in half lengthwise and sliced down the middle
cubed pancetta or bacon
Handful of tarragon, chopped
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.
We are an Island nation withsea all around us and some of the best fishing waters in the world. Meanwhile, add the garlic granules and black pepper to the flour, and coat the skinless side of the hake fillets with the seasoned flour
Serving the fishwith ripe avocado tossed in the lemon juice andseasonedwith salt and pepper before being sprinkled with fresh chopped parsley really freshens up the meal and leaves you feeling ready for spring
My little pots of crab disappeared in a trice this lunch time - I served them with fresh baguette, a salad of rocket leaves with a lemon vinaigrette and then some fresh figs and cheese for dessert, French style
Birds Eye have some lovely fish products on offer and lots of things caught my eye - Sun-Ripened Tomato & Basil seasoned chargrills, Haddock fillets in a White Wine and Spring Onion sauce, Wild Caught Salmon fillets in a Lemon & Dill sauce,