I spent a fanastic few days the amazing Royal Highland Show a couple of weekends ago, promoting Scotch beef, lamb and pork.
In light of this meat feast, I've opted for a fast fish dish that will keep the whole family happy and healthy.
Despite being surrounded by the finest fish and shellfish in the world, we Scots don't eat enough of it. Goverment statistics tell us we eat only 1.2 portions a week when we should be eating at least two portions. So go on, get some healthy fish in you!
I always say that you should use a recipe as a guideline, so if you don't happen to like bass or bream then do the same recipe with a fish you do like. We have some lovely turbot coming down from Hector at Grimsay on North Uist in the morning, so I can tell you now what the special will be! The reason I have picked sea bass here is that you can get a hold of it easily and it is ready injust 2-3 minutes.
Seabass in a chorizo and mussel broth
Ingredients
1 red onion, roughly chopped
1 garlic clove, roughly chopped
100g/3.5 oz chorizo, cut into chunks
2-3 sprigs of thyme
100g mussels, shells on
125ml white wine
2 strands of saffron
8 cherry tomatoes, halved
Salt and freshly ground black pepper
4 seabass fillets, skin scored
Method
1. Heat a large heavy-based pan and add the chorizo, onions, thyme and garlic. Soften for 2-3 mins.
2. Remove the chorizo mix from the pan and sear the sea bass, skin-side down, for 2 mins.
3. Toss in the mussels, tomatoes, saffron and white wine.
4. Turn over the fish, put a lid on the pan and leave for 1 minute.
5. Serve with a scattering of thyme.
Ready in a flash - told you!
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