Seabass & purple sprouting broccoli.

This recipe uses local purple sprouting broccoli and fresh herbs from Herbs Unlimited at Sandhutton near York.

Our chef, Phil is young and enthusiastic and has worked in some of the top restaurants and pubs in the area since leaving school 8 years ago. He specialises in fish, which are plentiful on The George’s weekly changing specials board. Presentation and quality of his food are Phil’s pride and joy as well as sourcing from local producers wherever he can. At this time of year purple sprouting broccoli from Herbs Unlimited is at it’s best as is the west coast Seabass.

Pan fried seabass fillets on buttered purple sprouting broccoli with phils salsa verde.

Ingredients.

  • 2x 4oz seabass fillets
  • 6x heads purple sprouting broccoli
  • 125g unsalted butter
  • Handful of thyme
  • Handful of sage
  • Handful of parsley
  • Handful of chives
  • 10x small capers
  • 10x anchovie fillets
  • Splash white wine vinegar
  • Teaspoon wholegrain mustard
  • Good standard olive oli
  • Juice and zest of a lemon.
  • Teaspoon chopped garlic

Method

  • Trim and score sea bass.
  • Dust with seasoned flour.
  • Trim the heads from the broccoli and pan fry until al dente with the cubed butter.
  • For the salsa verde, Finely chop the garlic, capers, anchovies and herbs and put them into a bowl. Add the mustard and vinegar, then slowly stir in the olive oil until you achieve the right consistency. Balance the flavours with freshly ground black pepper, a bit of salt and maybe a little more vinegar.
  • Place a non-stick pan on the heat until just smoking, coat sea bass in olive oil, place in the pan skin side down until golden brown ( about 4 minutes) turn and cook skin side up for a further 4 minutes or until cooked through (should be just firm to touch)
  • Drain sea bass on kitchen roll to remove excess oil.
  • Assemble on a warmed plate as pictured, enjoy

P.I.BOLTON

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