Spicy Pan-Fried Sea bass with Seasonal Veg with Palo Cortado
Pair with Palo Cortado
Recipe created by Tinah-Jo Simba for the International Sherry Week Blog Contest 2019.
Ingredients
2
sea bass fillets
2
tbsp of olive oil Garlic & Scotch bonnet infused
Pinch
of sea salt & freshly ground black pepper
1/2
butternut squash Peeled, seeds removed & cubed
1
Large potato (Optional)
2
tbsp of olive oil Extra virgin
Pinch
of Sea salt, Freshly ground black & white pepper Optional (white pepper)
Few
springs of fresh thyme
2
cloves of garlic Cut in halves
1/3
cup of wild mushrooms Finely chopped
2
tsp of unsalted butter
1
tbsp of olive oil Extra virgin
1
clove of garlic Minced
Dash
of dried Thyme & Oregano
1/2
cup of heavy cream
Pinch
of sea salt & freshly ground black pepper to taste
1
tsp of Black truffle oil
1
bunch of spinach Roughly chopped
1
clove of garlic Minced
1
tbsp of olive oil Extra virgin
Pinch
of sea salt to taste
2
British Sugardrop tomatoes Thinly sliced
Few
springs of fresh Dill
Directions
Butternut Squash Puree
- Preheat oven to 180C/350F/Gas 4
- Place the garlic, cubed squash & potatoes on a roasting tray
- Drizzle over the olive oil. Season to taste, with Sea salt, freshly ground black & white pepper then scatter over the springs of fresh thyme
- Roast in the oven for 40-50 minutes, or until the squash is tender and has turned golden-brown in places
- Place in a bowl & used a hand blender to puree. Drizzle over some olive oil (optional) and Serve
Sea bass
- Trim each sea bass fillet so they are both the same shape
- Season to taste, with Sea salt, freshly ground black on both sides
- Heat the pan until very hot and then add 2 tbsp of oil.
- Place the fillets in the pan, skin-side down. Press each fillet down to stop it from curling up as soon as you place them in.
- Reduce the heat to medium, then leave the fish to cook for 4-5 minutes until the skin is nicely golden and crisp
- Turn the fillets over, then fry on the flesh side for about 2 minutes
- Remove the pan from the heat & leave the fillets to finish cooking in the residual heat before serving
Creamy Wild Mushroom Truffle Sauce
- Heat the pan until hot, add olive oil & melt butter over medium heat.
- Add mushrooms and garlic, stirring occasionally, cooking for about 5-6 minutes until tender & browned
- Stir in heavy cream, thyme & oregano. Season with salt and pepper, to taste.
- Reduce heat & simmer until slightly reduced and thickened for about about 5minutes. Drizzle black truffle oil and serve.
Garlic Sautéed Spinach
- Heat the pan until hot, add olive oil over medium heat.
- Add the garlic & sauté for about 1 minute, until the garlic is just beginning to brown
- Add the spinach, using a spatula to lift the spinach & turn it over
- Cover the pan & cook for about 1-2 minutes
- Drain any excess liquid from the pan, sprinkle with sea salt to taste & serve


Tinah-Jo Simba
,
United Kingdom
Visit Website
serving and consuming
Pairing Palo Cortado with food
"Meditation wine," ideal to be slowly appreciated, to become totally immersed in the full range of well balanced sensations this exceptional wine has to offer. It may accompany nuts, cured cheeses and, at the table, the more concentrated consommés, stews and gelatinous meats (bull's tail, cheeks...)
Palo Cortado fast facts

Analytic data
- Alcoholic content between 17 & 22% vol.
- Sugar < 5 gr. / litre (normally < 1 gr. / litre)
- Total Acidity (tartaric) 4 - 6 gr. / litre
- Volatile Acidity (acetic) < 0,8 gr. / litre
- High in Gylcerine Content 8 - 10 gr. / litre

Tinah-Jo Simba
,
United Kingdom
Visit Website
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