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Categories:
bass fillet lemon juice bacon sunflower oil button mushrooms onion tomatoes vegetable stock flour arugula
Viewed: 88 - Published at: 3 years agoIngredients
- 4 None sea bass fillet
- 1-2 tbsp lemon juice
- 4 oz bacon, diced
- 3-4 tbsp sunflower oil
- 1 lb button mushrooms, sliced
- 1 None onion, diced
- 1 pint cherry tomatoes
- 1/2 cup vegetable stock
- 3-4 tbsp all-purpose flour
- 2 oz arugula
Method
- Score the fish skin then drizzle all over with lemon juice and season.
- Heat a deep frying pan, add the bacon and fry until crisp. Remove from the pan and set aside. Add 1 tbsp oil to the pan, mix in the mushrooms and onion and season. Saute for 3-4 mins.
- Mix the tomatoes and bacon into the frying pan with the stock. Bring to a boil and simmer for 1-2 mins.
- Meanwhile, dust the fish with flour and tap off the excess. Heat 2-3 tbsp oil in a frying pan, add the fish fillet skin-side down and fry for 2-3 mins. Turn and fry for a further 30 seconds- 1 min. Fold the arugula into the bacon and vegetables and divide between 4 plates. Place a fish fillet on each plate then serve.
