EPICURE Early Spring 2020

EPICURE food & drink
PAN-FRIED SEA BASS
with tomato and mango salsa
Serves: 2 | Prep: 5 mins | Cook: 45 mins
INGREDIENTS
2 sea bass fillets
1 tbsp olive oil
0.5 mangoes
1 punnet M&S Select Farms tomatoes
1 lime
4 tbsp extra virgin olive oil
half bunch coriander
half a red onion
PREPARATION
Peel and finely dice the mangoes. Dice
the M&S Select Farms tomatoes. Zest
and juice the limes. Finely chop the red
onions.
METHOD
Mix the mango, tomatoes, lime, extra
virgin olive oil, coriander and red onion
together for the salsa and set aside.
Season the sea bass fillets with salt and
black pepper.
Heat a frying pan over a medium heat,
add the olive oil, then place the sea bass
fillets skin-side down.
Cook for 6 minutes so the skin becomes
crisp and golden. Turn the fish onto the
flesh side for 1 minute, then remove.
Top each fillet with a generous spoonful of
salsa and serve.
PAN-FRIED SCALLOPS
with peas, and fennel
Serves: 4 | Prep: 5 mins | Cook: 45 mins
INGREDIENTS
2 tbsp olive oil
2 large fennel bulbs
1 tbsp fresh dill
380g wild Atlantic scallops
2 tbsp fresh green pesto
300g fresh peas
1 lemon
150ml dry white wine
PREPARATION
Chop the fresh dill. Grate and juice the
lemons.
METHOD
Preheat the oven to 190°C/170°C fan/
gas 5.
Cut the fennel into quarters and remove
the tough core.
Cut each quarter in half again and arrange
in a shallow roasting tin.
Drizzle over the half the oil, the wine,
lemon zest and juice, and season. Roast
for 40 minutes, or until the fennel is just
tender.
Meanwhile, cook the peas in boiling salted
water for 2-3 minutes, until tender.
Drain well and stir through the fennel
mixture, along with the pesto.
Heat the remaining oil in a large, nonstick
frying pan and add the scallops.
Cook for 1-2 minutes each side, until just
cooked through.
Divide the fennel and peas among four
serving plates and arrange the scallops
on top.
Scatter over the dill and serve.
72 EPICURE | Early Spring 2020
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