Pan Fried Sea Bass With Greens
- Sea Bass fillets (allow 150g per person)
- Oil for frying
- Large knob of butter
- Juice of 1 lemon
Prep time: 5 mins
Cook time: 10 mins
Sea Bass is a sweet, white textured fish, caught in British waters mainly over the summer and into early autumn. Check that is it hand-line caught.
- Put some plain flour on a plate and season well with salt and pepper.
- Score the fish skin by cutting three shallow slashes (this stops the fish from curling in the pan.
- Dry the fillets on kitchen roll thoroughly (it helps the fish to fry in the oil not just stew in its juices).
- Season the skin with a little salt.
- Heat up some butter and oil in the pan and push the fish, skin-side down. Leave it to crisp up and cook for 4 minutes without prodding it.
- Turn it over and move it to a cooler part of the barbecue/or turn the heat down and cook for 2 minutes. You’ll have a crisp-skinned moist fillet of sea-bass.
- Simply squeeze some lemon juice on the fish before eating.
This would go well with some wilted greens – whatever is in season or available. I like spinach, curly kale, spring greens or pak choi. It’s the kind of thing we are great at growing in this country.
If it’s the more robust type of green like curly kale, plunge it in a pan of slighted salted water for a minute or two first, then drain and then sprinkle with some soy sauce and fry a lightly- oiled pan for a couple of minutes.
Some crushed, buttery new potatoes with loads of black pepper would also be a good accompaniment.
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