Guest Chef Recipe

With Anton Miguel, chef at Welcome to Town

Guest Chef Recipe

THE WELCOME TO TOWN REOPENED THIS SUMMER WITH ANTON MIGUEL IN CHARGE OF THE KITCHEN. HERE, WE WELCOME ANTON AS OUR GUEST CHEF AS HE SHARES WITH US HIS RECIPE FOR A SEASONAL FISH DISH. FIRST CATCH YOUR BASS!

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SEA BASS roasted with fennel and white wine

With the sea bass season drawing to a close, what better way to end it than with a bit of autumnal flavouring. Combining the freshest ingredients will really take this dish to another level. We’re lucky at the Welcome because our sea bass is delivered to our door, fresh off the Shearwater boat from Swansea. It’s so fresh in fact there have been occasions when they’re not completely dead and I’ve had to wrestle these beasts to the ground. It’s worth that extra effort though; nothing beats the flavour of fresh sea bass.

SERVES 2

INGREDIENTS:

2 sea bass fillets

2 tbsp clarified butter

1 bulb of fennel, cut lengthways into 1 cm strips

4 tbsp white wine

Juice of 1 lemon

Maldon sea salt and freshly ground black pepper to taste

METHOD

Pre-heat the oven to 200°C

Score the skin on the sea bass fillets and cut them into 2 or 3 pieces, depending on their size.

In a large, oven proof frying pan heat the clarified butter and place the sea bass skin side down for 60 seconds to sear.

Remove the bass and leave to one side.

Add the sliced fennel to the pan and pour over the white wine and lemon juice, and season.

Let it heat for a moment or two.

Remove from the hob and place the sea bass, skin side down, on top of the fennel.

Pop the frying pan into the oven for 6 minutes.

We serve ours with new potatoes, and whatever vegetables have been delivered to our back door that day; in this case carrots and green beans.

It’s also excellent on its own, over crushed new potatoes. Your imagination and creativity is the only boundary here. And for the wine, a robust white Rioja complements this dish perfectly.

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