Today's is the thriteenth entry of my new series of Alphabetic recipes. Each day for the next month and more, I will be adding a new recipe linked to a different letter of the alphabet. As I collect recipes from all over the globe, and have lots of Welsh recipes, I am going to use a blend of the Welsh and English alphabets:
A | B | C | D | E | F | Ff | G | H | I | J | K | L | Ll | M | N | O | P | Q | R | Rh | S | T | U | V | W | X | Y | Z
so there will be 30 entries in total. As today is the thirteenth day in this series I am providing a recipe starting with the letter 'L'.
Today we have a Fusion-style for a dish of pan-fried sea bass served with creamy parmesan orzo pasta.
Lemon Pepper Sea Bass with Parmesan Orzo Recipe
This is a modern Fusion recipe for fried sea bass fillets seasoned with lemon pepper.
For the Sea Bass:
3 tbsp groundnut oil
4 whole sea bass fillets
1 tbsp salt
4 tbsp lemon pepper seasoning
For the Parmesan Orzo:
350ml double cream
180g freshly-grated parmesan (preferably Parmigiano-Reggiano)
750g Orzo pasta cooked al dente
3 tbsp chives, finely-chopped
lemon juice and salt to taste
For the fish: Season the fish filets on the skin side with salt and coat with lemon pepper (you can easily buy this or you can make itself from a mix of equal parts finely-crushed dried lemon peel and freshly-ground black pepper). Add the oil to a large pan and heat until smoking. Place the fish in the pan skin side down then turn down the heat and cook for two minutes. Turn the fish over and cook for a further two minutes on the other side.
For the Parmesan Orzo: Place the cream in a medium saucepan and gently bring to the boil. Cook until the cream just begins to thicken then reduce to a simmer and add the cheese. Whisk the Parmesan into the cream until smooth then add the pasta. Mix thoroughly with a spoon then remove from the heat. Fold in the chives and add salt and lemon juice to taste. Serve in a warm pasta bowl.
Serve on warmed plates accompanied by the Parmesan Orzo and Garlic Spinach. Drizzle the fish with Balsamic Reduction then serve.
The recipe presented here is based, with permission, on the Celtnet Lemon Pepper Sea Bass recipe.
This recipe is brought to you in conjunction with the Celtnet Guide to Recipes Beginning with 'L'.