Pan-fried sea bass with bacon & caper cabbage

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Gary Rhodes

3 ratings

Recipe by Gary Rhodes

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1. Dry the sea bass on kitchen paper, season with salt and pepper, and lightly dust the skin with flour. Heat a little olive oil in a non-stick frying pan. Place the bass in the pan, skin-side down, lightly pressing with a fish slice to ensure all the skin is frying and colouring. The sea bass will take 5-7 mins to crisp before you can turn it and remove from the heat. The residual warmth in the pan will continue the cooking process.
2. Meanwhile, plunge the shredded cabbage in boiling salted water and cook until just tender but leaving a slight bite, then drain. While the cabbage is boiling, in a separate pan, fry the smoked bacon until golden brown. Add the cooked cabbage, capers and the knob of butter, and season with a twist of pepper.
3. Arrange the cabbage on plates with the sea bass. Pour the lemon juice into the sea bass frying pan along with 1 tbsp of water. Once simmering, stir in the butter until it has combined with the lemon juice and trickle it over the cabbage and bass.

Recipe taken from Gary Rhodes Time to Eat, from Michael Joseph

Latest comments and suggestions

• Kerri

  28 November 2007

  Kerri commented on this recipe

  I made this as a Friday night treat for myself and my husband. It was gorgeous. The flavours go so well together although I admit I forgot to add the capers so I'm sure it is even better with them. Hubby loved it and this is from a man who loves his meat!

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• Kerri

  28 November 2007

  Kerri rated this recipe

  

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• Norma

  08 January 2008

  Norma commented on this recipe

  I have made this on several occasions and found it easy to make and very tasty.

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• Jayne

  18 January 2008

  Jayne rated and commented on this recipe

  

  Used red tilapia fish which inexpensine and tasty, I also sprinkled a little grated parmesan on top along with the salt and pepper. Worked well with the lemon. The cabbage was really flavoursome and definately benefited from the capers. Healthy and looked impressive. Would make again.

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• Chris

  28 January 2008

  Chris rated and commented on this recipe

  

  This was a treat to make, quite easy but looked like it took hours. Not really a cabbage fun but will continue to cook it this way from now on. Although I would add a few more capers next time. Worth a go for anyone.

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Ingredients

• 4 x 175g/6oz sea bass fillets, skin on
• flour , for dusting
• olive oil , for frying
• 1⁄2 savoy cabbage , finely shredded
• 4 rashers smoked bacon , roughly chopped
• 2 tbsp small capers
• juice 1⁄2 lemon
• 50g cold chopped butter butter , plus a knob of butter for the cabbage

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 5 mins

Cook 10 mins

Ingredients

• 4 x 175g/6oz sea bass fillets, skin on
• flour , for dusting
• olive oil , for frying
• 1⁄2 savoy cabbage , finely shredded
• 4 rashers smoked bacon , roughly chopped
• 2 tbsp small capers
• juice 1⁄2 lemon
• 50g cold chopped butter butter , plus a knob of butter for the cabbage

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