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Pan-fried sea bass with yam hash, cornbread, and swiss chard
A multi-component meal that has a ton of delicious ingredients.
SERVES
4
TO
5
Ingredients
Pan fried sea bass with Hennessy sauce:
- 4, 120-220 gram sea bass fillets
- Pinch of salt & pepper
- 2 tablespoons olive oil
- 2 tablespoon unsalted butter, separated
- 2 tablespoons Hennessy
- 1 teaspoon orange zest
- 2 sprigs fresh thyme
- Pinch ground cloves, optional
- 1/4 cup heavy cream
Yam and ham hash:
- 2 large sweet potatoes, peeled and diced
- Kosher salt
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 1 medium onion, roughly cut into ½ inch dice
- 1 small green bell pepper, roughly cut into ½ inch dice
- 225 grams smoked ham, cut into 1 centimeter cubes
- 2 cloves garlic, finely chopped
- Freshly ground black pepper
- 1 to 2 tablespoons fresh flat-leaf parsley, chopped
Cornbread
- 1 cup finely ground cornmeal
- 1 cup all-purpose flour
- 1 stick of butter
- 1 cup buttermilk
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- Pinch of salt
- Pinch of cinnamon (optional)
Swiss chard:
- 1 bunch Swiss Chard, ribs removed, leaves roughly chopped
- 2 tablespoons olive oil
- 2 cloves garlic, chopped
- Pinch of chili flakes
Directions
For the sea bass:
- Heat a large non-stick pan over medium heat.
- Add the olive oil and one tablespoon of butter and swirl to combine. Season the fish with salt and pepper.
- Once the butter is melted and bubbly place the sea bass filets gently in the pan.
- Fry the sea bass for three minutes and then flip over and fry for an additional three to four minutes.
- Remove the sea bass from the pan and deglaze with the Hennessy, scraping the bottom to remove any bits of fish.
- Add the ham, thyme, clove and orange zest and stir.
- Once bubbling, gently pour in the cream and return to a simmer, add last tablespoon butter.
- Spoon sauce over fish.
For the hash:
- Heat a large non-stick pan over medium heat.
- Add the olive oil and arrange the potatoes on the bottom of the pan.
- Cook for two to three minutes or until the potatoes brown on one side.
- Toss the potatoes and add the ham and green pepper, continue to cook an additional two minutes and then add the onion and stir.
- Once the onions have softened, add the garlic and butter and remove from heat.
- Toss gently and place into serving dish on onto plates.
- Sprinkle with chopped parsley.
For the cornbread:
- Preheat oven to 400°F.
- Place the stick of butter in a medium sized baking dish. Place directly into the oven to heat the pan and melt the butter.
- Combine the remaining ingredients in a mixing bowl.
- Once butter is melted, add to the mix and stir gently to combine.
- Pour the batter into the warm pan and return to the oven.
- Bake for 12-15 minutes or until the edges begin to brown and the top cracks slightly.
For the swiss chard:
- Heat the olive oil in a non-stick skillet over medium-high heat.
- Add the chili flakes and garlic to the pan, sauce until fragrant.
- Add the Swiss chard and toss quickly, sauté an additional one to two minutes or until the greens begin to wilt.
