🥘 Carole’s sea bass with caramelised shallots

You will need one large lidded pot

Ingredients:

For the caramelised shallots

• 1 large knob of butter
• 1 tbsp olive oil
• 1 tsp sugar
• banana shallots (as many as you want)
• 2 tbsp white wine

For the fish

• 1 large knob of butter
• 1 tbsp olive oil
• 2 tbsp plain flour, seasoned and on large flat plate
• 2 sea bass fillets with the skin on
• panko breadcrumbs
• sesame seeds
• parsley
• 1/2 lemon

Step by step:

Make your caramelised shallots

1. Melt the butter and oil in the pan. Sprinkle over the sugar and add the shallots..
2. Fry gently for about 5 minutes and add 2 tbsp of white wine.
3. Cook until the shallots are soft, glazed and just starting to brown.
4. Set the shallots aside with any other vegetables you are serving with the fish

Now cook the fish (use the same pan just wiped with kitchen paper)

1. Put the butter and oil in the pan over a medium heat
2. Dredge the fish fillets through the flour and put them in the pan. Cook them for 2 minutes each side with the lid on (this retains moisture and stops the fish drying out).
3. Set the fish aside on a warm plate, leaving the remaining oil and butter in the pan. Add the breadcrumbs and sesame seeds to the pan and stir with a wooden spoon and cook until golden
4. Plate up the fish and place the breadcrumbs on top patting them down with a spoon and a squeeze of lemon juice. Serve with a slice of lemon and chopped parsley
5. Add the caramelised shallots and other vegetables.

Tips:

Panko breadcrumbs have an ideal texture. If you want to make your own, use 2 slices of bread whizzed in a food processor.