Sea bass and prawns are two of my most favourite sea foods for not only their delicious taste, but their versatility. You can cook the most glamorous and delicious of meals in next to no time.
I developed this recipe to incorporate everyday items in your fridge and lack of time to create a beautiful but classy dish.
Read on for the method and ingredients.
- Sea bass fillets (bones removed)
- King Prawns shell on (cleaned)
- Red Onion (roughly chopped)
- Red Chilli (chopped and deseeded)
- Fresh coriander
- Green beans
- Pancetta (optional/chopped)
- New Potatoes
- Cherry tomatoes
- Vine ripened tomatoes
- Clean, peel and de-vein your king prawns before seasoning with salt, pepper, lemon and crushed garlic.
- Dredge the seasoned prawns in some flour and black pepper.
- Fry the prawns in a little olive oil until cooked throughout and crispy before draining on kitchen paper.
- Boil your new potatoes whilst partly cooking your green beans and put to one side.
- Taking two sea bass fillets per person slash the skin of the sea bass then season with a generous helping of salt and pepper.
- Add a little olive oil to a frying pan, add chopped garlic, chilli and the chopped red onion until slightly caramelised.
- Add your sea bass in skin down and allow to cook for about 5 minutes until the sides of the skin curl up. Flip the sea bass over and cook for another 90 seconds.
- Remove the sea bass and add your par cooked green beans, pancetta (optional) and tomatoes into the pan. Cook until the tomatoes are soft.
- On a plate arrange the plate as followed: a bed of the sauce left in the pan, the green beans on top and sea bass fillets above that. Place your new potatoes on the side and your king prawns besides that. Finish off with torn coriander and lemon on top.
The Food Doll.