- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 25 minutes plus 30 - 40 mins marinating
- Effort: medium
- 2 tbsp clear honey
- zest and juice of one limes
- 400 g broad beans, shelled
- 4 tbsp sesame oil
- 4 tbsp ginger, finely chopped
- 2 cloves garlic, chopped
- black pepper
- 1 tbsp olive oil
- 4 bulb baby fennel, roughly chopped
- 100 ml dry sherry
- 1 tbsp vegetable oil
- 2 bok choy
- 2 shallots, chopped
- 1 sea bass, skin on, 700g
1. Mix together the honey, lime juice and zest, 2 tablespoons of chopped ginger and half the chopped garlic. Coat the sea bass fillet in this mixture, cover and marinate in the fridge for 30 to 40 minutes.
2. Place the broad beans in a small, heavy-based saucepan with the sesame oil, 1 tablespoon of chopped ginger and 4 tablespoons of water. Bring to the boil, cover and cook over a very low heat until the beans are tender and the water has evaporated. Puree the beans in a food processor and season with salt and freshly ground pepper.
3. Heat the olive oil in a heavy-based frying pan. Fry the fennel until lightly browned. Add 50ml of sherry and 4 tablespoons of water. Cook, stirring often, until the fennel has softened. Season with salt and freshly ground pepper.
4. Meanwhile, heat a wok until hot. Add the seasame oil and heat through. Add the shallots and the remaining ginger and garlic. Stir-fry for 1 minute, then add the bok choy and stir-fry until just softened.
5. Preheat the grill and line the grill tray with silver foil. Grill the bass fillet skin side-up for 3 minutes, reserving the marinade.
6. Drizzle over 1-2 tablespoons of the honey marinade and grill for a further 3 minutes.
7. Warm the remaining marinade in a small pan on the hob.
8. Serve the grilled sea bass with the fennel, bok choy and broad bean puree, drizzled with the remaining marinade.
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