Pan fried line caught bass with pancetta, garlic, parmesan and sourdough crumble

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Jaimie Haselock


1 bass (2 fillets)
3 rashers good quality pancetta cooked already until crispy
150g parmesan
2 cloves garlic, peeled
2 thick slices of sourdough bread, toasted or stale  

Jaimie Haselock

For 2

Preheat the oven to 180˚C.

For the crumble, blitz everything apart from the bass to a very fine crumb, adding about 2 teaspoons of olive oil while blitzing.
Pour evenly on a baking tray and bake at 170˚C for 20 minutes: check it doesn’t burn, you want a crisp golden brown crumble.  

Place the bass skin side down in a seriously hot non-stick pan, seasoning the white flesh well. After 40 seconds flip him over for another 40 seconds.
You can add a little rapeseed oil if you want, but NOT olive oil.

Plate the fillets and cover with the crumble; serve with a slice of lemon and baby leaf salad.