John Torode's catch of the day
John started the morning on the Essex Coast in West Mersea alongside fisherman Dale Belbin to bring the freshest catch back to the studio to cook live on the show.
From the shore to the studio in a matter of hours… You won't get any fresher than this!
John Torode’s Catch of the Day
Serves: 4
Ingredients
A little oil, for frying2 large sea bass fillets, skin on cut in half or 4 small fillets, skin on1 large shallot, finely chopped25g butter, cubedSplash of white wine 55g capers1 tbsp chopped fresh parsleyHalf a lemonSalt and freshly ground black pepper
Method
1.To fry the fish, add a little oil to the frying pan and place a couple of fillets into the pan, skin-side down. Weight the fish down with a second pan or a heatproof plate, and fry over high heat until golden and crispy around the edges. Do not move the fish as it cooks.
2. Remove the pan/plate, and flip the fish over carefully in the pan. If the fillet is thick, fry on the second side for half the time it took to fry the skin side. Transfer the fish from the pan and keep warm, whilst repeating the process with the remaining fillets.
3. For the sauce, add the chopped shallot to the empty pan with the butter, and sauté for a minute or so until just softened. Add a splash of white wine, stir in the capers and just heat through, then add the lemon juice and parsley.
4. Serve the fish with the sauce and mashed potato on the side.