Sea bass with roast radiccio, chicory and leeks

by Lesley Holdship

Pan-fried fish with winter leaves


1 radiccio
2 chicory
4 small leeks
Rapeseed oil
Sea salt and black pepper
4 chunky fillets of sea bass
25g butter
6 anchovy fillets, finely chopped
125ml white wine


Preheat the oven to 200C.

Cut the radiccio and chicory into wedges and the leeks into 4cm lengths. Lay in an oven proof dish, season and douse generously with rapeseed oil. Roast for 20-25 mins, gently turning once or twice.

Season the fish all over. Melt the butter and cook the fish, skin side down first. Keep just a medium heat going and cook for 4-5 mins, then turn over and cook for another 2-3 mins.

Once the vegetables are cooked, stir through the wine and anchovies and bubble on the hob for a few mins.

Serve the fish on a bed of the vegetables drizzled with the cooking juices and a good squeeze of lemon.

ALTERNATIVE: Add 50ml double cream to the cooked vegetables for a silky cream sauce.