Pan-Fried Sea Bass With Warm Tomato, Bacon And Mushroom Salad - cooking recipe

Ingredients

4 None sea bass fillet
1-2 tbsp lemon juice
4 oz bacon, diced
3-4 tbsp sunflower oil
1 lb button mushrooms, sliced
1 None onion, diced
1 pint cherry tomatoes
1/2 cup vegetable stock
3-4 tbsp all-purpose flour
2 oz arugula

Preparation

Score the fish skin then drizzle all over with lemon juice and season.
Heat a deep frying pan, add the bacon and fry until crisp. Remove from the pan and set aside. Add 1 tbsp oil to the pan, mix in the mushrooms and onion and season. Saute for 3-4 mins.
Mix the tomatoes and bacon into the frying pan with the stock. Bring to a boil and simmer for 1-2 mins.
Meanwhile, dust the fish with flour and tap off the excess. Heat 2-3 tbsp oil in a frying pan, add the fish fillet skin-side down and fry for 2-3 mins. Turn and fry for a further 30 seconds- 1 min. Fold the arugula into the bacon and vegetables and divide between 4 plates. Place a fish fillet on each plate then serve.