Sea bass with petit pois a la francais

Sea bass with petit pois a la francaise

This is a simple supper which is incredibly healthy. It tastes so delicious that you don’t miss the chips, of the British classic, fish chips and peas. It is ready in less than half an hour which is really convenient.

Ingredients:

For the petit pois a la francaise

·         1 ½ - 2 cups of frozen peas (petit pois)

·         1 small onions

·         Small knob of unsalted butter (approx. size of your thumb)

·         A slice of streaky bacon (1cm thick)

·         250ml chicken/ vegetable stock

·         A large gem lettuce

·         Salt

·         Pepper

·         1 clove of garlic
·         Olive oil

For the sea bass

·         1 large fillet of sea bass

·         Salt

·         Pepper

·         Olive oil

·         Half a lemon (for the juice)

To serve (optional)

·         Wedge of lemon

Firstly you will need to prep all the ingredients as it is a fast process once you have begun. Finely dice the onion and garlic. Chop the bacon into lardons, according to your personal preference. Shred or tear the lettuce according to personal preference also. Season the sea bass with salt and pepper.
Add the lardons to a very lightly oiled pan and fry until golden and some fat is released, approx. 5-10mins depending on how fine the lardons are. Then add the onion and garlic and sweat for 5mins until soft.
In a separate pan heat a little oil, and place the bass skin side down, until the skin is crisp and lightly turn to make sure it is cooked through, approx 6-8mins in total.


Meanwhile add the peas to pan of lardons and onion, then the stock (hot). If the stock isn’t from a stock cube, heat up in a separate pan prior to use. Simmer until the peas have cooked but are still fresh, and then season with salt and pepper. You now because some stock cubes can be salty to taste.

Add the juice of half a lemon to the sea bass and the knob of butter to the petit pois a la francaise mixture.

Take the fillet from the pan, and pull the two small fillets from the spine bone and serve with a wedge of lemon. Watch out for bones in case any have been missed.
I added a few frozen soya beans to this dish, but it isn't traditional.

Any questions please comment.