A party in your mouth, from must-visit Belfast bistro Coppi…
Cool Cathedral Quarter restaurant Coppi is the last stop on the brilliant Belfast Food Tour – and it’s a place foodies want to linger. Re-create the vibe at home with this simple yet sensational sea bass recipe.
Coppi’s grilled sea bass Romagna style, warm pancetta and potato insalata
YOU WILL NEED
• 2 sea bass fillets, descaled and deboned
• 1 cup fresh breadcrumbs (coarse)
• 2 cloves garlic
• juice and zest of 1 lemon
• 1 tsp thyme, picked
• 4 tbsp extra-virgin olive oil
• sea salt and ground black pepper
For the salad
• 1 cup cooked new potatoes (sliced in half)
• 4 tbsp pancetta lardons
• 4 tbsp mayonnaise
• juice of half a lemon
• 1 tbsp fresh mint, parsley, chives (all chopped roughly)
• 1 tbsp red wine vinegar
• 2 tbsp spring onions chopped finely
1 Marinate the sea bass with olive oil, a little salt and pepper, garlic, lemon and thyme (skin side up).
2 Sprinkle over the breadcrumbs roughly until you can no longer see the flesh of the fish.
3 Fry the pancetta in a hot pan until crispy, add sliced potatoes and remove from heat immediately; toss pancetta and potatoes together with a spoon.
4 Add the remaining ingredients besides the mayonnaise and let cool a little until room temperature. At this stage add the mayonnaise and correct the seasoning.
5 Bake the sea bass in a hot oven for 15-20 minutes until cooked through and the crumbs are golden.
6 Plate the potatoes and finish with the sea bass and a slice of fresh lemon to squeeze over.
Finish off this delicious dish with a virtuous dessert: Lilly Higgins’ sugar-free, dairy-free chocolate ice cream.