Name: Smoky summery seabass with an ‘nduja and caper sauce
Total time: 1200 s
Yield: 4
Ingredients: 4 sea bass fillet; 2 shallot; 1 teaspoon easy garlic; 2 tablespoon 'nduja paste; 1 tablespoon smoked paprika; 3 tablespoon capers; 150 millilitre white wine; 50 gram unsalted butter; 2 lemon; as needed parsley; 2 pack 7 grain medley; as needed lemon; as needed rocket; to taste balsamic dressing

Step 1

Pat dry your M&S Mediterranean seabass fillets (4) and season with salt.

Step 2

Heat a large frying pan over a high heat. Add 2tbsp olive oil. Once hot, place the seabass fillets skin-side down into the pan, being careful with the hot oil.

Step 3

Cook over a high heat for a few minutes, pressing down gently on the fish to ensure even cooking. Remove the fillets from the pan and set the fish aside.

Step 4

In the same pan, cook the shallots (2) for a couple of minutes, then add the white wine (150 mL) and simmer rapidly until it reduces by around half. This should take 2-3 minutes. Add the juice from the lemon (2) , 'nduja paste (30 g) , M&S Easy garlic (5 g) , capers (25 g) and smoked paprika (7 g) and cook for another couple of minutes.

Step 5

Turn down the heat and whisk the unsalted butter (50 g) into the sauce. Pop the bass fillets back into the pan, skin-side up, and cook for another couple of minutes. Sprinkle over the lemon zest.

Step 6

Serve a seabass fillet with M&S 7 grain medley (2 packs) , rocket (as needed) dressed with a balsamic dressing (to taste) and wedges of lemon (as needed) . Finish with a little parsley (as needed) , if you like.

Smoky summery seabass with an ‘nduja and caper sauce

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