4 fillets of bass (175g each –pin boned and scored on the skin – ask your fishmonger)
3 tbsp light olive oil (for cooking)
2 large red capsicums (peppers)
1 large yellow capsicum “
2 tbsp lemon juice and zest of quarter lemon
6 tbsp olive oil (good quality, ie La Blanc)
4 pieces of cleaned squid (60g each, scored)
3 tbsp chopped flat leaf parley
1 garlic clove, crushed
20g Jersey unsalted butter
Salt and pepper
- Preheat oven to 210˚C
- Cut capiscums into quarter, remove seeds and place on baking tray. Brush skins with a little of the cooking oil, season with salt and pepper.
- Place in oven and cook approximately 10 mins until skins start to blacken but the peppers are firm. Put them in a bowl, cover with cling film and allow them to steam for 5 mins.
- Peel peppers keeping flesh intact. Set aside to make the dressing.
- Mix zest and juice of the lemon and whisk in the good quality olive oil.
- Heat up 2 non-stick frying pans to a moderate t hot heat, add a little cooking olive oil to one of the pans and place the bass skin side down, seasoned with salt and pepper. Move the fillets around by shaking the pain to stop them from sticking. Lower the heat.
- Fillets of medium thickness require about 4-5mins on the skin side. Half way through add the butter and whilst the bass is cooking baste with the butter. The fish needs to be cooked mainly on the skin side. This will protect the flesh and stop it from drying out.
- Meanwhile in the other pan season season the squid with salt and pepper and place scored side down in the frying pan with a little of the cooking oil for 30-40 seconds. Make sure the pan is very hot.
- Add the pieces of capsicum and the chopped garlic, move the pan around as the squid starts t curl up. Add a tablespoon of the dressing, the chopped parsley, and then divide the squid and pepper mixture between four plates.
- Turn the bass over and finish it for 30 seconds only on the flesh side.
- Place the bass on top of the squid and pepper mix and spoon over remaining dressing to serve.