Pan fried sea bass with lettuce and petits pois à la française recipe
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- White fish
- Sea bass
French style peas are cooked with lettuce. This is one of the most popular demo dishes of my cookery demonstrations; people are always surprised about that combination but then they are pleasantly surprised.
Northamptonshire, England, UK
4 people made this
- 4 tablespoons olive oil
- 150g sliced onions
- 100g bacon lardons
- 1 bay leaf
- 150ml chicken or vegetable stock
- 250g peas, frozen
- 250g broad beans, frozen
- salt and pepper
- 50g butter
- 1 lettuce, shredded
- 6 to 8 fresh mint leaves, finely chopped
- 2 sea bass fillets
MethodPrep:10min ›Cook:25min ›Ready in:35min
- Heat 2 tablespoons olive oil in pan, add the onions, bacon and bay leaf and saute over a medium heat for 5 minutes.
- Add the stock, peas, broad beans and season with salt and pepper. Simmer gently for 10 minutes until the vegetables are tender.
- Stir in the butter and mix through the lettuce and mint. Heat briefly until wilted. Check seasoning and keep warm while you cook the fish.
- Trim each sea bass fillet so they are both the same shape, then score the skin, cutting into the flesh slightly, 5 or 6 times at about 1cm intervals.
- Season the fish with a little salt and pepper just before cooking.
- Heat the frying pan until hot, then add 2 tablespoons olive oil. Lay the fish fillets in the pan, skin-side down. Press each fillet down with your fingers or a fish slice to stop it from curling up.
- Reduce the heat to medium, then leave the fish to cook undisturbed until you can see that the flesh has cooked two-thirds of the way up and the skin is crisp and brown, about 3 to 4 mins.
- Flip the fillets over, then fry on the flesh side for about 2 minutes until just done, basting the skin with the oil in the pan as it cooks. Leave to rest on a warm plate, skin-side up, and baste with the hot oil and juices from the pan.
- Now dish the peas onto a nice plate and then lay the sea bass fillet on top.
I have used sea bass for this particular dish, but try with other types of fish, and this also works really well with chicken or lamb. I have also added broad beans to give my own spin on the classic petit pois dish.
See it on my blog
Reviews & ratingsAverage global rating:(0)
Reviews in English (0)
Tots 100 Love Blogs
What’s the USP? It’s a cookbook that offers ideas on how to live and eat more sustainably, with a selection of plant-based recipes that offer ‘a greener way to cook for you, your family and the planet’.
Sorry, I should have explained. USP means ‘unique selling point’. Haven’t we seen all this before? It’s certainly true that sustainable and plant-based cookery is very much on trend in the cookbook world at the moment. That said, the quality of the books has been fairly high all round, so it seems a little bit petty to call them out on it. Is anybody really complaining about the influx of interesting new ways to eat your veg?
Besides, One Pot, Pan, Planet has real pedigree. Anna Jones has made a name for herself as a columnist for The Guardian, and with her first three cookbooks ( A Modern Way to Cook , A Modern Way to Eat and The Modern Chef’s Year ). All three were built around healthy and overwhelmingly vegetarian cooking. Anna Jones hasn’t adapted to meet the current trends the current trends have finally caught up with Anna Jones.
Is it good bedtime reading? There’s plenty to read here, with recipe-free chapters on sustainability scattered amongst the dishes. it’s not exactly great bedtime reading, unless you enjoy falling asleep with questions of biodiversity and soil health on your mind. Jones writes to inform rather than entertain, and though these sections are both enlightening and useful, they aren’t quite the same vibe as a chef rambling on amiably about sea urchins off the Amalfi coast, or the joys of growing your own rhubarb.
That said, Jones does make space for a spectacular chapter on vegetables that sits right in the centre of the book. Galloping through a list of ten well-loved veg, the chapter gives essential rundowns on when to buy each ingredient, how to prep and cook it, and what flavours it pairs with, before offering up ten no-nonsense ideas for each one. Nothing groundbreaking, perhaps – but immensely practical.
Will I have trouble finding the ingredients? Generally speaking, absolutely not. This is simple and accessible food using ingredients you’ll be able to pick up anywhere.
What’s the faff factor? Again, Jones strives for simplicity. As the title suggests, most dishes can be completed in a single pot or pan. All can be achieved on a single planet, but that’s not really an achievement. The idea behind this is that the cooking process, too, plays a part in sustainable cooking. Using a single dish requires less energy for the heating process and less water for the washing up.
How often will I cook from the book? How often do you want to skip on the meat? For vegetarians and vegans there are enough dishes here (and enough variety) to cover most meals if you’re really short on cookbook funds. Meat-eaters looking to cut back on their intake can readily fill their meat-free days with the filling and hearty dishes on offer here, from Arepas with black beans & salsa verde to Lemongrass & tofu larb.
Killer recipes: Sweet potato, ginger & coconut stew, Corn risotto, Golden rösti with ancho chilli chutney, Carrot & peanut nasi goreng, Chocolate & muscovado fudge cake
Should I buy it? There has been no shortage of excellent sustainable plant-based cookbooks over the past year or two, but One Pot, Pan, Planet still manages to stand out as one of the very finest. With creative and varied dishes that are built to be as achievable as they are sustainable, Jones has written a book that would be at home on any shelf.
Suitable for: Confident home cooks
Cookbook Review Rating: Five stars
Review written by Stephen Rötzsch Thomas a Nottingham-based writer. Follow him on Twitter and Instagram at @srotzschthomas26
|THE BOOK OF APICIUS|
|A critical review of its times, its authors, and their sources, its authenticity and practical usefulness in modern times||1|
|THE RECIPES OF APICIUS AND THE EXCERPTS FROM APICIUS BY VINIDARIUS|
|Original translation from the most reliable Latin texts, elucidated with notes and comments||41|
|A bibliography of Apician manuscript books and printed editions||251|
|DICTIONARY OF CULINARY TERMS AND INDEX||275|