Scorched Seabass with Beer-Braised Cabbage

Scorching seabass under a hot grill until the skin is blistered and perfectly crisp is one of my favourite ways to cook it. In fact, the same can be applied to any fish with the skin on. My mum gave me this tip years ago and I haven't looked back.

The flesh is protected so it's buttery soft and the skin is a crackly joy to eat. The key is to season well with salt all over. As for the cabbage, this is a Rick Stein recipe with bacon, beer and butter - all the best Bs - as well as good quality chicken stock for richness. A richness that is cut through with a good squeeze of lemon over the top.

Scorched Seabass with Beer-Braised Cabbage
Serves 4

oil

4 sea bass fillets

1 small savoy cabbage, cored and shredded

75g streaky bacon, cut into thin strips

50g butter

1 onion, finely chopped

3 garlic cloves, finely chopped

300ml chicken stock

330ml pale ale

2 tbsp fresh parsley, chopped

2 lemons, 1 juiced and 1 cut into wedges

sea salt and freshly ground black pepper

Put the cabbage in a large pan of boiled salted water and bring back to the boil. Drain and refresh under cold running water. 

Heat a drizzle of oil in a large, heavy-based pan (I use the same one for the boiling). Add the bacon and fry over a high heat until crisp and lightly golden. Add 25g of the butter with the onion and garlic and fry for 5 minutes until the onion is softening and lightly browned.

Heat the grill to high. Season the fish fillets with salt all over. Line a baking tray with tin foil and drizzle with a little oil. Using a pastry brush (or your fingers) spread the oil around the tin and place the fish on top, skin side up. Drizzle over a little more oil on the skin.

Add the chicken stock to the cabbage pan together with the ale. Turn up the heat and reduce the liquid by three quarters. Add the cabbage and remaining 25g butter then turn down the heat and cook gently for 5 minutes until the cabbage is tender.

Meanwhile, put the prepared fish under the hot grill and cook for around 5 minutes until the skin is blistered but not burnt.

Stir the parsley and the juice from 1 lemon through the cabbage and season with salt and pepper. Divide between four shallow bowls and top with the fish. Serve with the lemon wedges for squeezing over.