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  A fishy’ dinner suggestion from the Great British Chefs website

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Sea bass and tiger prawn panzanella-style salad with chilli dressing

by Russell Brown

Ingredients

SEA BASS AND TIGER PRAWN SALAD

• 4 sea bass fillets, each 60g in weight
• 12 tiger prawns
• 4 slices of ciabatta, day old
• 1 orange, or blood orange
• 2 piquillo peppers, trimmed and diced into 1cm pieces
• 30g of rocket
• 1 tsp chives, chopped
• 10g of butter
• oil
• salt

DRESSING

• 4 oranges, or bloody oranges, juiced
• 1 small red chilli
• 10g of honey
• 10g of Dijon mustard
• 50ml of white wine vinegar
• 250ml of grapeseed oil, or light olive oil
• salt
• pepper

Method

Begin by preparing the dressing. Use a blowtorch or open flame to gently char and roast the skin of the chilli. Wrap in cling film and allow to sweat for 10-15 minutes. Remove the cling film, de-seed and finely chop the flesh. Set aside until required

Add the orange juice to a small saucepan and place over a medium heat. Simmer gently and reduce by approximately two thirds until you achieve the consistency of a light syrup. Allow to cool, then add to a bowl with the honey, Dijon mustard and white wine vinegar

Gradually add the oil, whisking to combine and emulsify. Season with a little salt and pepper, then gradually mix in the chopped roasted chilli. Keep tasting as you add the chilli to avoid overpowering the dressing

To cook the prawns, either fry in a hot pan with a little olive oil or gently poach in salted boiling water for 1-2 minutes

Segment the orange and set aside, reserving any juices in a bowl

To assemble the salad, tear up the ciabatta and add to a bowl with the prawns, orange segments and chopped peppers. Sprinkle over the orange juice reserved from segmenting the oranges, then drizzle with a little chilli dressing. Set aside for 10 minutes

To cook the sea bass, season the skin of each fillet and add a dash of oil to a non-stick pan over a medium-high heat. Once the oil is hot, add the fish, skin-side down, until the sides of the fillet begin to turn opaque and the skin becomes crisp. Reduce the heat and add the butter and a dash of oil to the pan

Once the butter starts to foam, carefully turn over the fillets and remove from the heat, allowing the fish to finish cooking in the residual heat

Add the rocket and chopped chives to the salad, adding a drizzle more of the dressing if necessary. Divide into 4 shallow bowls, ensuring the ingredients are equally distributed, then top each bowl with the sea bass. Drizzle some dressing around each bowl and serve immediately