Pan-Fried Sea Bass With Warm Tomato, Bacon And Mushroom Salad

1. 1

   Score the fish skin then drizzle all over with lemon juice and season.

2. 2

   Heat a deep frying pan, add the bacon and fry until crisp. Remove from the pan and set aside. Add 1 tbsp oil to the pan, mix in the mushrooms and onion and season. Saute for 3-4 mins.

3. 3

   Mix the tomatoes and bacon into the frying pan with the stock. Bring to a boil and simmer for 1-2 mins.

4. 4

   Meanwhile, dust the fish with flour and tap off the excess. Heat 2-3 tbsp oil in a frying pan, add the fish fillet skin-side down and fry for 2-3 mins. Turn and fry for a further 30 seconds- 1 min. Fold the arugula into the bacon and vegetables and divide between 4 plates. Place a fish fillet on each plate then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.