|Cook Time||Passive Time|
Whilst the bass is cooking heat up the seaweed and gooseberry butter. Place the cooked fish on top of the broccoli. Add the butter sauce on top of the fish and serve with buttered new potatoes.
This dish is amazing and it is all down to the produce. The potatoes on their own are out of this world. Full of flavour, texture, sweet and buttery. This combined with the fresh broccoli and fish creates a fresh lovely naturally sweet dish. This is then finished with the acidity and salt from the butter mixture. It really is a perfect combination, every ingredient standing tall on its own but then complimenting each other perfectly. The crispy skin on the bass is also sweet, charred and oily that gives the dish another texture and depth of flavour. This dish can be made with any fish such as haddock, hake or ling. Seabass is an amazing fish however it is under fishing restrictions at the moment, you are allowed to fish for it after July 1st and take one home. They are under threat to an extent here in the UK which is why these personal quotas are put in place however stocks are apparently increasing again.
This is a dish from gods county and to be relished. It has the usual twist of flavour and makes you feel proud to be eating a dish that was all sourced from our doorstep.
I hope you enjoyed the recipe .