Serve this with eleventh commandment mashed potato, into which you may stir a little apple sauce.
If you can’t get sea bass you could use halibut which is much sturdier and meatier.
Alternatively, you can use stone bass instead of sea bass. Stone bass is a farmed fish which grows bigger than a sea bass so that the fillets are thicker, juicier and more luxurious. You can get stone bass from The Fish Society.
Want something green? Try a spinach-based green salad with a raspberry vinegar (follow this link for how to make this very easily) or cider vinegar dressing.
Recipe for sea bass with cider and bacon
- 4 x rashers smoked streaky bacon
- 4 x sea bass steaks, each about 150g/6 oz
- 50g/2 oz butter
- 300 ml/1¼ cups dry cider
- 60 ml/4 tbsps double cream
- 1 tsp smoked salt
- Indonesian long black pepper
- Fry the bacon until crispy in a little vegetable hot – the hotter the crispier, but you don’t want to burn it…
- Pour the cider into a small saucepan, simmer and reduce over about a quarter of an hour
- Add the cream and ½ tsp salt and keep warm
- Season the fish with ½ tsp salt and some Indonesian long black pepper and fry in butter which you’ve got frothing. Fry three or four minutes on both sides depending on thickness (if you use halibut it may be a minute or two longer) – a toothpick ought to be able to slide through easily. You can make your mashed potato while you do this if you are good at juggling.
- Serve topped with the bacon, with the cream sauce and the mashed potato.