Sea Bass with Panzanella Recipe
Russell Brown pairs this classic Tuscan salad with beautifully pan-fried sea bass and plump tiger prawns
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Cooking tools:
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Skillet
- Baking sheet
- Oven
- Stove
- Mixing bowl
- Whisk
- Measuring spoon
- Tongs
- Spatula
- Serving platter
- Plate
Ingredients
- 4 sea bass fillets, each 60g in weight
- 12 tiger prawns
- 4 slices of ciabatta, day old
- 1 orange, or blood orange
- 2 piquillo peppers, trimmed and diced into 1cm pieces
- 30g of rocket
- 1 tsp chives, chopped
- 10g of butter
- oil
- salt
- 4 oranges, or bloody oranges, juiced
- 1 small red chilli
- 10g of honey
- 10g of Dijon mustard
- 50ml of white wine vinegar
- 250ml of grapeseed oil, or light olive oil
- pepper
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