LIFESTYLE

Fish Recipes: Whole Baked Sea Bass With Courgettes, Baby Potatoes And Peas

19/05/2015 21:49 BST | Updated 19/05/2015 21:59 BST

duck waffle recipes stories

Serves: 2

Preparation time: 45 minutes

Cooking time: 1 hour

Ingredients:

1 sea bass (approximately 1kg), left whole, scaled (try asking your fishmonger to ‘canoe cut’ – or see the method below)

olive oil

sea salt and freshly ground black pepper

100g butter

10 new potatoes, cooked and skins removed

100g shelled fresh peas, blanched and refreshed

2 courgettes, diced, blanched and refreshed

200ml chicken stock

10 fresh mint leaves, finely chopped

2 plum tomatoes, peeled, deseeded and cut into 1cm cubes

watercress or pea shoots, to garnish

½ a lemon

Method:

  • If preparing the fish yourself, fillet it from the back down, but don’t cut through the stomach cavity. When completed on both sides, take a pair of scissors and snip the bone behind the head and at the tail, so you can remove all the bones. Take out all the guts, and remove the bloodline, fins and gills. Give the fish a really good wash. Pat dry with kitchen paper, and pin-
  • bone.
  • Preheat your oven to 180°C/gas mark 4. Place the fish on a baking tray lined with oiled baking paper, belly down, with the fillets opened out. Drizzle with olive oil, season with salt and pepper and place in the oven – it should take about 10–15 minutes to cook.
  • In the meantime, heat the butter in a large frying pan. When foaming, add the potatoes, peas and courgettes and give them a good sauté. Season, then slowly add the chicken stock, 1 ladle at a time, allowing it to reduce before adding more. At the end you should have a buttery, emulsified sauce around the vegetables. Finish with the mint and chopped tomatoes.
  • Remove the fish from the oven, and carefully lift it off the tray with a palette knife, on to a serving dish. Pour the vegetables into the cavity of the fish. Garnish with some watercress or pea shoots if you like, and squeeze over the lemon.

Courtesy of Duck & Waffle Recipes & Stories

Duck & Waffle are supporting Auction Against Hunger, the third annual foodie fundraiser from Action Against Hunger.

On Thursday 21 May, some of London’s finest and most exciting chefs will join together under one roof, at Street Feast in Dalston Yard, to cook up Michelin-starred quality dishes street-food style.

Guests will have a chance to win some 'money-can't-

buy' experiences from the restaurant world, including:

  • a fishing trip with Tom Parker-Bowles and Mitch Tonks followed by a long lunch at The Seahorse restaurant;
  • the River Café to cook dinner in your house;

  • Day in the Kitchen with Daniel Doherty;
  • and the chance to dine out with Sir Terry Wogan.

London foodie website Hot Dinners will be supporting the event with a week-long online auction to help raise crucial funds for malnourished children worldwide. Simply visit their site until midday on Thursday 21 May, to place your bid.