Pan Fried Sea Bass With Shallot

by allthegearnoidea Fri Jul 25, 2008 3:37 am

Recipe information:

Serves: 4
Prep time: 15 minutes
Cooking time: 60 minutes
Nutrition per serving:

501 calories, 37g fat (of which saturated fat 15g), 1g salt, 10g sugar
Pan fried sea bass with shallot
Tarte Tatin
A savoury version of the classic Tarte Tatin.
Ingredients
50g butter
400g shallots, peeled
1 teaspoon picked thyme leaves
1 tablespoon sugar
100ml red wine
1 tablespoon red wine vinegar
½ x 500g pack fresh puff pastry
1 tablespoon vegetable oil
4 x 100g fillets sea bass
freshly ground black pepper
To serve:
roasted vine cherry tomatoes
Method
Preheat the oven to 190°C, 375°F, gas mark 5.

Heat the butter in a 24cm non-stick, ovenproof frying pan, add the shallots & seasoning & cook gently for approximately 10-15 minutes until they are lightly caramelised.
Add the thyme, sugar, red wine & red wine vinegar, bring to the boil & cook for 5 minutes or until the liquid reduces by half. Allow to cool slightly.
Roll out the puff pastry so it is large enough to cover the diameter of the frying pan, place the pastry on top of the shallots, trim off the excess pastry & tuck inside the pan.
Bake in the oven for 30-40 minutes. Turn out onto a plate, the pastry should be on the bottom.
Heat a frying pan with the oil, season the fish & fry skin side down for 2-3 minutes, turn the fish & cook for a further 2 minutes or until cooked.
To serve, cut a wedge of the shallot tart, top with the fish & serve with some roasted vine cherry tomatoes.

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