This dish is a cracking mid-week simple supper. This can all be put together in under 30minutes. I have used Morecambe Brown Shrimps for the sauce. For those of us in the UK we should be eating these by the bucket load. For some reason there isn’t a huge market for them and so they are generally sold “Potted” – in butter, which preserves them. Most people will still opt for the vaguely pink tiny shrimps that are imported and yet they have no flavour. The brown shrimps really are up there as the best tasting crustaceans, therefore little needs to be done to create something delicious.
For the rice I have basically made half a paella. I used Spanish short grain rice, cooked with a softened onion and a saffron stock. The parsley pesto comes from the fact that every paella I make is always finished with lemon and parsley to freshen it up.[purerecipe]
- 4 Good sized fillets scaled. Sea Bass
- One large bunch Parsley
- 2 Tbsp Toasted Pine Nuts
- 2 Tbsp Ground Almonds
- 3-4 Tbsp Extra Virgin Olive Oil
- To Taste Lemon Juice
- 100g Brown Shrimps
- 1 finely chopped Shallot
- 5oml White wine
- 50g Chopped Chorizo
- 50g Butter
- 250g Paella Rice
- 1 Finely Chopped Onion
- Good Pinch. Saffron
Brown Shrimp Sauce
- Add the saffron to a cup of boiling water to infuse for 10mins. Meanwhile soften the onion. After 10mins add the rice and add double the volume of water as rice, using the infused water as half that. Bring to the boil, then cover and simmer over a low heat until all the water is absorbed. Season with salt and replace the lid. This will keep the rice warm while everything else is cooking.
- For the pesto, simply blend all the ingredients together, season with salt and pepper. Add lemon juice to taste.
- For the sauce, soften the onion and chorizo together. Add the wine and reduce until sticky. Stir in the shrimps and slowly add butter( you can use low-fat spread-just don't boil it) until you reach a good sauce consistency.
- Score the skin of the sea bass with a sharp knife. Pan-fry for 5mins on one side, turn off the heat, turn over the fish and let them cook in the residual heat as you plate up.