Bass with air-dried ham, courgettes and lemon
Nathan Outlaw shares his recipe for bass with air-dried ham, courgettes and lemon
This bass with air-dried ham, courgettes and lemon recipe from Nathan Outlaw’s new book Everyday Seafood is the perfect Saturday night supper
www.outlaws.co.uk
Serves 4
- Bass 1, gutted, scaled, filleted and pin-boned
- Olive oil 2 tbsp
- Onion 1, peeled and diced
- Garlic 3 cloves, peeled, halved and sliced
- Air-dried ham 8 slices, cut into strips
- Fish stock 300ml
- Double cream 250ml
- Courgettes 3, finely sliced with a mandoline
- Tarragon 1 tbsp, chopped
- Flat-leaf parsley 1 tbsp, chopped
- Dill 1 tbsp, chopped
- Chives 1 tbsp, chopped
- Lemon 1, finely grated zest and juice
- Dijon mustard 2 tbsp
- Sea salt and freshly ground black pepper
- For the sauce: heat a medium pan over a medium heat with the oil. Add the onion and garlic and cook for 3 minutes to soften. Add the ham and cook for a further 4 minutes until it’s starting to crisp.
- Pour in the fish stock, bring to a simmer and let it bubble until reduced by half. Add the cream, bring back to a simmer and cook for 10 minutes until the sauce starts to thicken.
- Place the sliced courgettes in a bowl and add the herbs, with half of the lemon zest and juice. Drizzle with olive oil, season with salt and pepper and toss well.
- To finish the sauce, add the remaining lemon juice and mustard and season with a little salt and pepper. Bring to a simmer, then taste and adjust the seasoning. Set aside while you cook the fish.
- For the fish: preheat the grill to high. Cut the bass fillets in half to give 4 equal portions and place skin side up on a grill tray. Drizzle with olive oil, sprinkle on the remaining lemon zest and season with salt and pepper. Grill for 5–7 minutes.
- Give the courgettes another toss and then drain in a colander set over a bowl to collect the dressing. Remove the fish from the grill and leave to rest and finish cooking on the tray for 1 minute.
- Spoon the sauce onto 4 warmed plates. Pile two-thirds of the courgettes in the centre and lay a portion of bass on top. Arrange the remaining courgette ribbons on the fish and finish with a spoonful or two of the dressing.
You will need
- Bass 1, gutted, scaled, filleted and pin-boned
- Olive oil 2 tbsp
- Onion 1, peeled and diced
- Garlic 3 cloves, peeled, halved and sliced
- Air-dried ham 8 slices, cut into strips
- Fish stock 300ml
- Double cream 250ml
- Courgettes 3, finely sliced with a mandoline
- Tarragon 1 tbsp, chopped
- Flat-leaf parsley 1 tbsp, chopped
- Dill 1 tbsp, chopped
- Chives 1 tbsp, chopped
- Lemon 1, finely grated zest and juice
- Dijon mustard 2 tbsp
- Sea salt and freshly ground black pepper
Method
- For the sauce: heat a medium pan over a medium heat with the oil. Add the onion and garlic and cook for 3 minutes to soften. Add the ham and cook for a further 4 minutes until it’s starting to crisp.
- Pour in the fish stock, bring to a simmer and let it bubble until reduced by half. Add the cream, bring back to a simmer and cook for 10 minutes until the sauce starts to thicken.
- Place the sliced courgettes in a bowl and add the herbs, with half of the lemon zest and juice. Drizzle with olive oil, season with salt and pepper and toss well.
- To finish the sauce, add the remaining lemon juice and mustard and season with a little salt and pepper. Bring to a simmer, then taste and adjust the seasoning. Set aside while you cook the fish.
- For the fish: preheat the grill to high. Cut the bass fillets in half to give 4 equal portions and place skin side up on a grill tray. Drizzle with olive oil, sprinkle on the remaining lemon zest and season with salt and pepper. Grill for 5–7 minutes.
- Give the courgettes another toss and then drain in a colander set over a bowl to collect the dressing. Remove the fish from the grill and leave to rest and finish cooking on the tray for 1 minute.
- Spoon the sauce onto 4 warmed plates. Pile two-thirds of the courgettes in the centre and lay a portion of bass on top. Arrange the remaining courgette ribbons on the fish and finish with a spoonful or two of the dressing.
You may also like
