Pan-fried sea bass

There are so many interesting and imaginative ways of cooking a fish dish and this week Philippe Villiard, head chef at Carrigaline Court Hotel, comes up with a delightful recipe that is easy to prepare and cook and brimming with succulent taste and flavours for his pan-fried fillet of sea bass with a brunoise of Mediterranean vegetables. 

Ingredients

2 fillets sea bass

50 grams courgette

50g red onion

50g red, yellow and green peppers

50g aubergines

50ml basil pesto

50ml aged balsamic dressing

Mashed potato

Method

- Dice all vegetables into brunoise, which is small dices.

- Pan fry the sea bass in a hot frying pan in oil and a little butter.

- Place in oven at 170c for six to seven minutes depending on the size of the fillets.

- Place cut vegetables into boiling seasoned water for one minute and then drain.

- Place a little mashed potato on centre of plate, then remove the cooked fish from the oven, placing it on top of potato carefully.

- Sauté blanched vegetables quickly in a little olive oil and sprinkle around rim of plate.

- Drizzle with pesto and aged balsamic reduction, garnish with lemon and fresh coriander leaf.