Friday, 25 June 2010
Pan fried sea bass with cauliflower mash
I just made a really delicious and very simple lunch so I thought I'd share it.
Marinate two seabass fillets in olive oil, lemon juice, chopped coriander, grated ginger, sea salt, chopped red chilli (or whatever you like it to taste of). Rub it in and leave for at least 30 mins.
Take half a large cauliflower. Cut or break them into large or medium-sized florets and steam (or boil I guess) for 6-7 minutes. (You want them a bit al dente!)
Take pot off the stove, get rid of the water and put the florets back in the pot (best place for it if you wanna re-heat later if you don't wanna have to time it too carefully with the fish).
Add 30g-ish of melted butter and a splash of cream if you want.
Salt and pepper.
Use a stick blender and make the mash however fine you want it.
Heat a pan w some olive oil. When hot add the sea bass fillets skin side down.
Pan fry for 3-4 minutes, turn and do less than a minute on the other side.
Ready to serve! Pour the marinade on top of the fish if you want.
(Cauliflower mash is as delicious but so much better than potatoe mash, from all possible perspectives. Just trust me.)