Seabass with creamed corn & crispy lardons

Name: Seabass with creamed corn & crispy lardons
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 50 g butter; 200 g pack No.1 British Free Range Unsmoked Bacon Lardons; 1 bunch salad onions, sliced; ½ unwaxed lemon, zest; 1 clove/s garlic, sliced; 750 g pack frozen Essential Sweetcorn; 500 ml chicken stock (ideally made from a stock cube); 360 g pack 4 Mediterranean sea bass fillets; Vegetable oil, if needed

Salty savoury lardons really bring out the sweetness of the fish and corn. Serve with some salad leaves dressed with the juice of the lemon if you like.

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High proteinSource of fibre1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

50g butter
200g pack No.1 British Free Range Unsmoked Bacon Lardons
1 bunch salad onions, sliced
½ unwaxed lemon, zest
1 clove/s garlic, sliced
750g pack frozen Essential Sweetcorn
500ml chicken stock (ideally made from a stock cube)
360g pack 4 Mediterranean sea bass fillets
Vegetable oil, if needed

Melt the butter in a medium saucepan. Add the lardons and fry gently until the fat runs and the pieces are crisp, about 5-8 minutes. Lift onto a plate and set aside. Scoop about 1 tbsp fat out of the pan and into a large nonstick frying pan, then set the pan aside.
Stir the salad onions, lemon zest and garlic into the saucepan and fry for 3-4 minutes over a medium heat until the onion and garlic are soft. Tip in the frozen corn and stock, then bring to simmer for 3-5 minutes, until the corn is piping hot.
Scoop half the contents into a tall measuring jug and, using a stick blender, whizz until smooth. Tip back into the saucepan, then keep warm.
Season the sea bass, then heat the frying pan with the reserved fat and fry, skin-side down, for 2 minutes each side, until golden, opaque and the fish flakes easily. Do this in 2 batches, if needed, adding a splash of oil for the second batch. Serve on the creamed corn, sprinkled with the lardons.

Cook’s tip

This makes a generous quantity of corn. If liked, reserve some (it makes a great soup, loosened with more water) and serve the fish, corn and lardons with a green salad dressed with lemon juice.

Typical values per serving when made using specific products in recipe