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Ingredients

• 25 ml olive oil
• onions, chopped
• 1 cloves garlic, crushed
• 100 g stems swiss chard, cut into cm pieces
• splashes chicken stock
• 50 g leaves swiss chard, blanched and chopped
• 10 g capers
• 10 g pine nuts, toasted
• 25 g sultanas, soaked in water
• 2 tbsp balsamic vinegar

• 1 kg coarse sea salt
• 3 star anise, ground to a powder
• 15 g coriander seeds, ground to a powder
• 15 g fennel seeds, ground to a powder
• 1 lemon, grated zest only
• 1 x 500g sea bass, boned and gutted through the back, with the head and scales left on and stomach intact (ask your fishmonger to do this for you)

• 100 g butter
• 1 lemon, juice only
• 2 tbsp baby capers
• 2 tbsp chopped fresh tarragon leaves

• olive oil, for frying
• 150 g swiss chard
• 1 cloves garlic
• splashes chicken stock

Description

Impress Diners With Jun Tanaka’s Show-stopping Way To Serve Perfectly Cooked Fish

UK TV