Serves: 4

Ingredients

For the sea bass:

• 4 x 150g fillet of sea bass

• Drizzle of rapeseed oil

• 30g butter

• 1/2 lemon, juice

• Sea salt

For the peas:

• 4 rashers smoked bacon, diced

• 20g butter

• 1 shallot, finely diced

• 1 leek, finely diced

• ½ carrot, finely diced

• 150ml fish stock

• 150ml double cream

• 200g fresh peas

For the garnish:

• 4 slices pancetta

• 1 baby gem lettuce, quartered

• Drizzle of rapeseed oil

• Sea salt

Method

For the peas:

1. Fry the smoked bacon in the butter

2. Add the shallot, leek and carrot and sweat till softened

3. Add the fish stock and reduce by half

4. Add the cream and reduce by a quarter

5. Add the peas and bring to a simmer until the peas are warmed through

For the Hake:

1. Heat up a non-stick pan until almost smoking hot

2. Add a drizzle of rapeseed oil

3. Place the fish in the pan skin side down and lower the heat

4. Cook the fish slowly until it is cooked halfway up the fish

5. Add a sprinkle of salt, the butter and lemon juice

6. Take the pan off the heat, turn the fish over and allow it to finish cooking in the residual heat

For the garnish:

1. Place the slices of pancetta under a hot grill until they are crispy and golden

2. Heat up a non-stick pan until almost smoking hot

3. Add a drizzle of rapeseed oil

4. Fry the baby gem in the oil with a sprinkle of sea salt until it is charred but still retains its crunch

To serve:

Plate up the dish as per the image and enjoy!

 Twitter: @markgreenaway / @bistromoderne

Web: www.markgreenaway.com / www.bistromoderne.co.uk