Seabass, Chilli and Garlic Greens Spaghetti, Garlic Crisps

Sea bass is definitely one of my favourites. The tasty silver skin should be crisped up to contrast with the thin flesh which is soft and flakey. Sea bass holds it own with punchy flavour matches such as chilli and also Asian flavourings. In this dish, I have kept it simple with garlic and chilli. Although I’ve added spaghetti, it is not vital that you add this, and I see the greens as being the main accompaniment to the sea bass. There is quite a bit of olive oil in this dish but because there is no sauce it really adds a good coating to the greens and pasta and is complimented well by the chilli and garlic, although if you want to cut it down the dish should still have a lot of flavour.  This is a very simple and extremely quick dish to rustle up. I’d love to hear your thoughts in the comments below. 

I have now been working with Peterhead Fish Company for around 10 months. Stephen, the owner, provides me with a variety of fish and in return I have been creating recipes for him. Some of my favourites have included Sole Roses, Truffle Mash and Mustard Cheese Sauce; Monkfish Scampi and this Teriyaki Salmon.

I’ve loved trying different types of fish and discovering my new favourites. Not only does Peterhead Fish Company sell the freshest locally sourced fish-  all of which has landed in Peterhead Harbour – but their service cannot be matched. Stephen is friendly, helpful and works hard to deliver to customers all over Aberdeen. Every day you will find him in a different town over Aberdeen and Aberdeenshire parked up somewhere with his van full of fish. However, if you can’t manage to get to his van, he will also deliver to your home or work. I can vouch for the quality of the fish and service and will not return to buying from supermarkets or anywhere else. If you can do this too, it is a perfect way to help out local suppliers and buy local produce. Search Peterhead Fish Company on Facebook and be sure to give them a like for updates on delivery locations and special offers. 

RECIPE

SERVES 2

Difficulty Level: Rookie

Ingredients:

• 2 fillets of sea bass (Or for larger appetites, serve 2 sea bass fillets per person)
• 1 or 2 red chillies
• 3 cloves of garlic
• Pinch of chilli flakes (optional)
• 2 big handfuls of any greens of your choice (I used savoy cabbage. Spring greens, Tenderstem broccoli, Kale or Rocket would work well- or use a mixture!)
• 2 spring onions
• 100g spaghetti 
• Olive oil
• Salt and Pepper

Method:

1. Cook the spaghetti according to packet instructions.

2. Thinly slice the red chilli(es) and the three garlic cloves.

3. Slice the greens into thin strips.

4. Heat a large frying pan over a high heat. Add around 4 tablespoons of olive oil and allow to heat up. By this point, your pasta should be cooked. Drain the pasta, retaining about half a cupful of the cooking water. If you’re worried about the pasta sticking together, stir through a drizzle of olive oil.

5. Add the sliced chilli, half the garlic and the chilli flakes to the pan. Sizzle for around 1 minute until the garlic is just starting to take on a golden brown colour. Be careful because if you burn the garlic it will give a very bitter taste and you can’t get back from it. I’d advise that if you do accidentally burn the garlic, start this step again.

6. Add the greens to the pan and stir fry over a high heat until wilted – it should just take around 2 minutes. Add the drained pasta and a couple tablespoons of the pasta cooking water and stir through. Turn the heat to low just to keep warm whilst you cook the sea bass (Unless you feel capable enough to cook the seabass at the same time as the pasta).

7. Heat another large frying pan over a medium high heat. Season the fish with a little salt and pepper and drizzle the skin with a little olive oil. Be sure that the pan is hot and add the fish skin side down. Hold the flesh down (otherwise the fish will curl up and you wont get crispy skin) for about 10 seconds until it will not lift when you remove your fingers. Allow to fry for around 2- 2 and a half minutes. Try to flip the fillets over with a fish slice. If they don’t come away from the pan easily, this means the skin has not crisped up enough so leave for another 30 seconds until it will come away without having to force it away. Flip over and cook the flesh side just for 30 seconds. Remove the fish from the pan and allow to rest whilst you cook your garlic crisps.

8. Add another tablespoon of olive oil to the fish pan and turn the heat up to high. Fry the remaining garlic cloves in the oil, paying close attention. As soon as they turn a rich golden colour remove with a slotted spoon and drain on kitchen paper.

9. Place the pasta in large bowls and top with the sea bass fillets and then the garlic crisps. Drizzle over the oil from the fish pan, if you like. 

TIPS

• If you are using broccoli as your green of choice, I recommend you cut in half and cook in boiling salted water for 2 minutes and then plunge into ice water before draining and cooking as you would the cabbage, spring greens or kale.
• If using rocket, I would simply toss the pasta with the the chilli and garlic before stirring through fresh rocket leaves. 
• I didn’t use much spaghetti- I don’t see this as a ‘pasta dish’ and often make it without any pasta at all- try both ways and see which you like best
• Use a good quality olive oil for best flavour