Pan-Roasted Sea Bass with Lemon, Leek & Caper Orzo, Saffron Hollandaise
Serves: 2
Prep: 30 minutes
Cook: 25 minutes
Chef's Tips
Drying the fish skin thoroughly is the key to achieving a crisp finish.
Warm the serving plates so the hollandaise stays silky.
Add a teaspoon of Dijon mustard to the hollandaise for a subtle depth of flavour if desired.
Ingredients
Sea Bass
2 sea bass fillets (140-80g each), skin on (SB111)
1 tbsp olive oil
15g butter
Sea salt
Freshly ground black pepper
Lemon, Leek & Caper Orzo
160g dried orzo (S0052)
1 small leek, finely sliced (F4F0103)
1 tbsp olive oil
1 garlic clove, minced (F4F0082)
1 tbsp butter
2 tbsp capers, drained (S2997A)
Zest of 1 lemon (F4F0105)
Juice of ½ lemon (F4F0105)
150ml chicken or vegetable stock (F4F0105)
30g Parmesan, finely grated (S7121)
2 tbsp chopped dill (F4F0071)
2 spring onions, finely sliced (F4F0350)
Salt and pepper
Saffron Hollandaise
2 egg yolks (S2022)
150g unsalted butter (5864/J30589)
Pinch of saffron threads (J21915)
1 tbsp hot water
1 tbsp lemon juice (F4F0105)
Pinch of cayenne pepper (S9684)
Salt
To Garnish
Fresh dill sprigs
Extra capers
Lemon wedges
Method
1. Infuse the saffron
Place the saffron in the hot water and leave for 10 minutes. Meanwhile, melt the butter gently and keep warm.
2. Cook the orzo
Bring a saucepan of salted water to the boil. Cook the orzo until just al dente. Drain.
3. Prepare the leek mixture
Heat the olive oil and butter in a sauté pan. Cook the sliced leek over medium heat for 6-8 minutes until soft without colouring. Add the garlic and cook for 30 seconds. Add the stock and simmer for 2 minutes. Stir through:
cooked orzo
capers
lemon zest
lemon juice
Parmesan
spring onions
chopped dill
Season to taste. The mixture should be creamy rather than dry. Add a splash more stock if needed.
4. Make the hollandaise
Whisk the egg yolks with the saffron infusion over a bowl of barely simmering water until thickened. Slowly drizzle in the warm butter while whisking constantly.
Finish with:
lemon juice
cayenne
salt
Keep warm but do not overheat.
5. Cook the sea bass
Pat the skin completely dry. Season both sides. Heat a non-stick frying pan until hot. Add the olive oil.
Place the fish skin-side down and press gently with a fish slice for 20 seconds to stop curling.
Cook:
4-5 minutes skin side
Flip
Add butter
Baste for another 1-2 minutes
The skin should be crisp and golden, while the flesh remains moist and just opaque.