photo: Antonya Kostova
This simple but delicious dish is my favorite way of preparing fish, especially Sea bass.
Preparation time: 40 minutes
4x200g (7oz) fillet of sea bass 2 tbsp vegetable oil Couple of sprigs of rosemary Salt and freshly ground black pepper 500 g green peas (or petit pois), fresh or frozen 2 shallots, thinly sliced 2 garlic cloves, finely chopped 1liter vegetable stock, hot One medium size stalk of leek, cut into rings
100 g butter
Score the fillets of sea bass on the skin side – to prevent the fish from curling when it’s pan-fried, and season with salt and pepper on both sides. In a frying pan, heat the olive oil, add the rosemary sprigs and place the fish skin side down in the hot oil and leave to fry for a couple of minutes.
Meanwhile, pour the vegetable stock in large saucepan bring to a boil. Add green peas and boil for about ten minutes.
Check the fish and if the skin is crispy turn the fish over and cook the other side for a couple of minutes.
Heat half of the butter in a large saucepan over medium heat. Add leeks, shallots, garlic, and a large pinch of salt and pepper. Cook, stirring occasionally, until vegetables are transparent. This should be about 10 minutes.
Add the remaining butter to the peas and using a blender, puree the peas. Transfer to the saucepan with ready leaks, reduce to a simmer and cook 10 minutes. To serve, place the pea and leeks puree in the centre of the serving plate and place the fish on side, skin side up. Garnish the fish with a bit of citrus zest – optional.