This evening I was just cooking for myself and I fancied something that was, effectively, fish and chips. I was trying to remember a fish dish that Andrew had eaten when we were on holiday in Cornwall six years ago, but to no avail ( 😉 ) so I flicked around on the BBC website to see what I could find. This recipe comes courtesy of Gino D’Acampo and looked good, and it certainly was tasty, however it was a bit faffy, and messy, to prepare. It was worth the effort though.
I served it with sweet potato chips and roasted asparagus, I coated the chips in a little flour and paprika and drizzled them with some olive oil before roasting them in the oven
For the marinade:
Zest and juice of 1 lime
1 red chilli, de-seeded and finely chopped
1 tablespoon of olive oil
For the fish:
3 tablespoon of olive oil
2 sea bass fillets
50g of breadcrumbs
50g of fresh peas
A handful of fresh parsley leaves, chopped
A small pat of garlic butter (They give these away with purchases on the Sainsbury’s fish counter so I don’t know how much butter they actually constitute.)
A plate of plain flour
A plate of beaten egg
In a large bowl or tupperware, combine the olive oil, lime zest and chilli, add the fish and then pour over the lime juice. Cover with cling film and marinate for a couple of hours.
Pre-heat the oven to 200
In a jug pop the breadcrumbs, peas, parsley and a tablespoon of olive oil. Use a hand blender to blitz to a rough paste. (This can be a bit dry, even with the olive oil, and so rather than coating the fish with it in the next step you’re more pressing the pea mixture on to the fish.)
Drain the fish and discard the marinade. Coat the fish fillets in flour, then the egg and then finally the breadcrumb/pea mixture. (This does make a bit of a mess!)
Heat the remaining two tablespoons of olive oil, and half of the garlic butter, in a frying pan and fry the fish fillets for a minute or so on each side. Once nicely browned and the pea mixture is staring to crisp up, transfer to a roasting dish, pour over the oil from the frying pan, dot with the remaining garlic butter and roast in the oven for 20 minutes or so, until cooked through.
Serve with the chips and asparagus.