Dundon's Kitchen: Summer fish suppers are a refreshing change
We tend to eat lighter in the summer, and seafood cooked simply and served with some fresh summer vegetables that are not overcooked makes a wonderfully light summer supper.
- 3tbsp olive oil (+1tbsp for cooking)
- 2tbsp soy sauce
- 1tbsp honey
- 1tsp sesame oil
- 400g fresh tuna, cut into bite-size cubes
- 50g sesame seeds
- 3 spring onions, sliced
- 250g mangetout
- 50g peas (fresh or frozen)
- 20g fresh herbs (parsley, coriander, chives)
- 1/2 tbsp chilli flakes
- Pour the oil, soy sauce and honey into a bowl and combine before adding the tuna pieces. Coat the tuna in the sauce and allow to marinade for 20 minutes.
- Place the sesame seeds onto a plate and add the marinated tuna pieces until well coated.
- Drizzle a non-stick frying pan with the remaining oil and cook the tuna for 30 seconds on each side.
- Carefully remove the tuna pieces from the pan, then add the spring onions, peas, mangetout and chilli flakes to the pan. Cook for two to three minutes and add an extra dash or two of soy sauce if desired. Serve immediately with some fresh herb salad.
Pan-seared seabass with confit lemon sauce and spinach (serves 4)
- 4 fillets sea bass, deboned
- 2tbsp olive oil
- 70g butter
- 400g spinach, cleaned and trimmed
- 1 lemon zest
- 2tsp lemon zest confit
- 50g butter, diced
- Firstly, prepare the lemon confit sauce. Warm the lemon zest confit (see below). and the lemon juice in a small saucepan.Whisk in the butter a little at a time and season with a little salt if required.
- Heat a frying pan with oil and place the seabass skin-side down onto the pan. Cook on a medium heat, then turn. Three minutes on each side should be sufficient.
- Add the butter and coat the fish with the foaming butter for one minute.
- Remove the fish from the pan and add the spinach. Cook until wilted. Season with some salt and pepper.