Russell Brown serves up an irresistible take on the Tuscan classic, adding some fruits of the sea to the traditional tomato and bread combination. An insistent chilli and orange dressing adds a wonderful counterpoint to the sweetness of the prawns and sea bass.
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Begin by preparing the dressing. Use a blowtorch or open flame to gently char and roast the skin of the chilli. Wrap in cling film and allow to sweat for 10-15 minutes. Remove the cling film, de-seed and finely chop the flesh. Set aside until required
1 small red chilli
Add the orange juice to a small saucepan and place over a medium heat. Simmer gently and reduce by approximately two thirds until you achieve the consistency of a light syrup. Allow to cool, then add to a bowl with the honey, Dijon mustard and white wine vinegar
4 oranges, or bloody oranges, juiced
10g of honey
10g of Dijon mustard
50ml of white wine vinegar
Gradually add the oil, whisking to combine and emulsify. Season with a little salt and pepper, then gradually mix in the chopped roasted chilli. Keep tasting as you add the chilli to avoid overpowering the dressing
250ml of grapeseed oil, or light olive oil
To cook the prawns, either fry in a hot pan with a little olive oil or gently poach in salted boiling water for 1-2 minutes
12 tiger prawns
Segment the orange and set aside, reserving any juices in a bowl
1 orange, or blood orange
To assemble the salad, tear up the ciabatta and add to a bowl with the prawns, orange segments and chopped peppers. Sprinkle over the orange juice reserved from segmenting the oranges, then drizzle with a little chilli dressing. Set aside for 10 minutes
4 slices of ciabatta, day old
2 piquillo peppers, trimmed and diced into 1cm pieces
To cook the sea bass, season the skin of each fillet and add a dash of oil to a non-stick pan over a medium-high heat. Once the oil is hot, add the fish, skin-side down, until the sides of the fillet begin to turn opaque and the skin becomes crisp. Reduce the heat and add the butter and a dash of oil to the pan
4 sea bass fillets, each 60g in weight
10g of butter
Once the butter starts to foam, carefully turn over the fillets and remove from the heat, allowing the fish to finish cooking in the residual heat
Add the rocket and chopped chives to the salad, adding a drizzle more of the dressing if necessary. Divide into 4 shallow bowls, ensuring the ingredients are equally distributed, then top each bowl with the sea bass. Drizzle some dressing around each bowl and serve immediately
30g of rocket
1 tsp chives
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