Fillets of Sea Bass with Sunblushed Tomato and Red Pepper Sauce

By Gill Murray 21 Jul 2016

Method

Potatoes

• Boil New Potatoes, cut in half
• Sautee potatoes in a warm pan with olive oil until golden brown
• Add knob of butter to sauteed potatoes
• Add spinach to potato pan and season with salt and pepper
• Pat dry using kitchen towel
• Chargrill Asparagus spears

Sea Bass

• Warm a frying pan with oil and add Sea Bass skin down
• Turn heat down
• Once almost cooked through add knob of butter, turn fillet once in pan then serve

Sauce

• Pan fry the garlic and onion in a teaspoon of butter
• Add chopped red pepper
• Add white wine and reduce the mixture by half
• Add vegetable stock, cook until peppers are soft
• Blitz the sauce in food processor
• Add chopped sunblush tomatoes

Arrange Sea Bass and potatoes with asparagus spears on plate and drizzle the tasty sauce over the dish.

Nicki's Tuppenceworth

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Nicki X

This week I paid a visit to the newly refurbished Kirklands Hotel in Kinross. I was super impressed from the minute I stepped into Kirklands. On arrival you step into the relaxing and trendy bar which serves coffees, cake and cocktails and then you make your way through to the stylish restaurant where head chef Scott Murdoch prepared a mouth watering Sea Bass dish with sunblushed tomatoes and red pepper sauce for our recipe this week.

The restaurant at Kirklands offers a high quality dining experience and menus change seasonally. The restaurant is well known to locals for its Sunday Roast lunches. In addition the quiet and secluded beer garden offers the perfect place to enjoy a meal or a drink on a sunny day.

Great interior design and the best of Scottish cuisine – this restaurant is a winner all round!

Gill x