Wednesday, 24 October 2012

Sea Bass, Samphire, Bacon and Toms

smoked sea bass samphire bacon tomatoes
Tuesday Night Dinner
I've written about Smoked Sea Bass before, but thanks to the introduction of Samphire at Tesco this week I've been able to make the meal even better. When I used to live on the coast Samphire was readily available, since moving back to London some years ago, I've not seen it to buy anywhere. I actually squealed when I saw it on Saturday, I love this ingredient!

It's not your typical comfort food meal but it does have crispy bacon involved so it kind of counts. I didn't have to adapt anything to make this gluten free so it wasn't a challenge but it was a joy to cook. 12 minutes cooking time is all this needs, it's a really quick meal that tastes amazing.

To serve 2, a big one and a little one!


3 Sea Bass Fillets
6 Streaky Bacon Rashers
100g Samphire
4 Vine Tomatoes
1 1/2 Tablespoons Cherry Wood Chips
Olive Oil

  • Prepare the smoker
  • Pat the sea bass fillets with kitchen paper until dry
  • Lie skin side up on a chopping board
  • Pour a little olive oil onto each fillet and rub in so the skin doesn't stick to the smoking rack
  • Place the fillets into the smoker and place onto the pre-heated hob ring
  • Leave a 1cm gap between the lid and the end of the smoker
  • Once smoke appears close the lid, lower the heat to medium and smoke for 12 minutes
  • While the sea bass is smoking put a frying pan on a high heat and place the bacon in the pan
  • Fry for a minute or so until bacon grease is in the bottom of the pan
  • Add the tomatoes and cook for 2 minutes, then add the samphire
bacon samphire tomatoes
  • Lower the heat to medium and continue to cook until the sea bass is fully smoked
bacon samphire tomatoes cooking
Even More Yum
  • Carefully remove the sea bass from the smoker (2 utensils are usually required at each end to stop the fillets from breaking)
  • Heat a knob of garlic butter and pour over the fillets
  • Add a good pinch of salt to each fillet
  • Serve with the bacon, samphire and tomatoes, pour the remaining cooking juices onto the food
Couldn't be much more simple that that. If you want to you can add soft boiled eggs, ideally Quails Eggs but we've been having trouble sourcing them so 2 hens eggs per serving work great. I find Sea Bass quite a filling fish, so I only have 1 fillet and I omit the eggs. The big one, The Glutenite has 2 fillets and eggs and finds that a good portion size.

I'm not a fan of fussy food, I could have presented this in a cheffy way by making a bed of Samphire and laying the Sea Bass on top and doing something fancy with the bacon, but that's not my style, I'm not a chef. So long as the ingredients are great and it looks good to eat, I'm happy.

What I'm really happy about is having Samphire again. What I'm dreading is that people don't buy it and it gets discontinued, as has happened with so many other things.

I Could Eat A Bucket Of Samphire
Dinner this evening is a good old fashioned comfort food, Chicken Kiev. There is an existing recipe on Free From G but it doesn't have photos (useful huh?) so unless it looks like a dogs dinner that will be the post for tomorrow. It's a Free From G Chicken Kiev so expect something a little out of the ordinary ;)

The blog is going to have a bit of an overhaul in coming weeks, change of design etc. For starters I've added an about me section that you can find top right of the blog. It may or may not be of interest!

Happy Wednesday.

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