Faster Chef

Every week Jon Cuthill invites some of the South's best chefs to take the Faster Chef Challenge. Their task is to cook a meal live on the radio in under five minutes, and make it look, smell and taste delicious. You can also click on the link below to download other recipes from the series.

Pan-fried fillet of Seabass, Tomato, Chilli and Ginger

By Scott Foy, Head Chef at the Bell Inn Hotel at Bramshaw Golf Club

Seabass with Chilli

Serves 4

Ingredients

4 fillets of wild seabass taken from approx. 800g fish
4 large tomatoes
10cm (4 inch) piece of ginger
2 shallots
2 cloves of garlic
1 small red chilli
1 tablespoon of sunflower oil
1 tablespoon of tomato passata (sieved tomatoes)
50g (2oz) unsalted butter
1 tablespoon of chopped coriander (fresh)
Salt and pepper to taste.

Scott Foy, Head Chef at Bell Inn Hotel

Method

Skin and de-seed the tomato and dice the flesh. Peel and very finely chop the ginger. Peel and chop the shallots and garlic and finely chop the chilli.

In a saucepan, sweat the ginger, shallot, garlic and chilli in the oil. Add the passata and one tablespoon of water and cook gently for 1½ to 2 minutes. Add the diced tomato salt and pepper and allow to heat through.

Place seabass skin side down in a hot pan to achieve crispy skin. Turn over to cook through sufficiently.

Just before serving, add the butter and chopped coriander, stirring so that the butter thickens the sauce. Serve with a crisp salad leaves and new potatoes.

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You can listen to Jon Cuthill on BBC Radio Solent every weekday from 9am-12.30pm.