Jack Catheral, head chef at Longsands Fish Kitchen, Tynemouth, works within walking distance of North Shields Fish Quay, where he sources the best of the day’s catch.
Longsands, Front Street, Tynemouth, NE30 4DZ, tel 0191 272 855, www.longsandsfishkitchen.com
Wild sea bass, rainbow carrot salad, feta, anchovies, pink peppercorns & parsley
Author: Jack Catheral
Serves: 2
Ingredients
- 2 yellow rainbow carrots
- 2 purple rainbow carrots
- 2 orange rainbow carrots
- 5 tbsp olive oil, plus a little extra for cooking the fish
- 1 lemon, juiced
- 1 tbsp Maldon salt
- 4 fillets wild sea bass
- (approx. 160g per fillet)
- 100g feta
- 2 tbsp brined pink peppercorns
- 12 anchovies in olive oil and lemon
- 8 sprigs flat leaf parsley
Method
- For the rainbow carrots, slice them thinly on a mandolin or with a sharp knife, dress them in the olive oil and lemon juice and season with Maldon salt.
- Leave to marinate, stirring the carrots every couple of minutes until softened.
- Place carrots artistically on a white plate.
- Put a large non-stick pan on a medium heat and drizzle in a little olive oil.
- Once the pan is hot, season the skin of the sea bass lightly with salt and cook skin-side down.
- Cook for a few minutes on the skin before turning the heat down and turning the fish over to finish cooking on the flesh side.
- Remove the fish from the pan and place on a tray ready to serve.
- Dress the carrot salad by crumbling the feta lightly over it and arranging the rest ingredients around the plate.
- Top with the sea bass and serve.
