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Sunday, 31 July 2011

Sea bass with paprika red pepper relish

Sea bass with Paprika Red Pepper Relish

Tom Aikens, Easy, featured in the Stylist Magazine

Prep: 5 Minutes (A little longer if you are cutting 8 peppers, and two onions)
Cooking time: 30 mins (Reduce the vinegar quickly on a high heat)

Ingredients Serves 4:
  • 4 Sea bass fillets
  • 150ml olive oil
  • 4 large pinches of smoked paprika (for main and relish)
  • Half a teaspoon of sea salt and freshly ground black pepper
  • 1 lemon (for fish)
For the relish:
  • 300ml olive oil
  • 3 red onions cut in half and very thinly sliced
  • 1 tbsp shopped fresh thyme leaves
  • 30g caster sugar
  • 2 tsp sea salt
  • 8 red peppers cut into julienne strips
  • 2 pinches of cayenne pepper
  • 300ml white wine vinegar
  • 12 basil leaves

Step 1: For the red pepper relish, pour olive oil into a pad, add onions, thyme, sugar and half the salt. Simmer for 5-8 minutes. Add the peppers remaining salt, paprika and cayenne pepper. cover and sweat over a medium heat for 10-12 minutes. Add the vinegar and cook until reduced to nothing, then set aside (Note, vinegar needs to be reduced quickly on a high heat! otherwise, from my experience it will take for ever!)

Step 2: Place the sea bass skin side up and, using a sharp knife make four evenly spaced slashes through skin. Whisk 50ml of olive oil with paprika and brush over the skin side of the fish. Season well 

Step 3: heat the remaining olive oil. Cook the sea bass fillets skin side down for 4-5 minutes until skin is crispy. turn over and cook further 2 minutes. Spoon the relish on a place and place the sea bass fillet on top. Serve a handful of Basil leaves.

My thoughts and attempt at the recipe here

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