Jordon Bourke Sea Bass

Jourdan Borke's sea bass & swiss chard recipe

Sea bass & swiss chard recipe

This recipe comes from Jourdan Bourke - a chef, food stylist and author of two bestselling cookbooks, focusing on naturally healthy recipes. He is also the author of ‘Our Korean Kitchen’.

Cauliflower, I am delighted to see, is beginning to swagger into the limelight. Recently a number of food writers have devoted their entire columns or recipes to this humble staple, and for good reason too, as there is far more that can be done with it than cauliflower and cheese. Here, it is served as a velvety smooth purée, so good it could even stand alone as a soup. Just add in some of the cooking liquid when blitzing until you reach the right consistency and top with the parsley oil.

The recipe

extra virgin olive oil
1 onion, diced
4 garlic cloves, crushed
1 head of cauliflower, cut into florets, (about 450 g)
vegetable stock, about 800 ml or enough to cover
1 bunch Swiss chard, about 400 g leaves removed from the thick stalks
4 sea bass fillets
small bunch of fresh flat-leaf parsley, finely chopped
sea salt and freshly ground black pepper
Serves 4


Pour 2 tablespoons of olive oil into a large frying pan over a medium heat. Add in the onion and sweat for 10 minutes until soft. Add in almost all of the garlic and cook for one minute, then add in the cauliflower, stir everything together and cook for 2 minutes.

Pour in enough vegetable stock to barely cover the cauliflower. Bring to a boil, reduce the heat and simmer until very soft. Drain off the stock through a sieve and discard. Put the cooked onion, garlic and cauliflower into a food processor.
Blitz until you have a very smooth purée, adding in a drizzle of olive oil if needed. Taste and adjust the seasoning if necessary. If you are using fresh stock, you will need to season it properly with salt. If you’re using stock cubes you may not need any added salt at all. Keep the mixture warm.

Place the chard stalks in a large pot of boiling salted water. Cook until just tender, but not limp. This should take about 3–4 minutes, depending on the thickness of the chard – taste a small piece to check. Remove, drain and season with a pinch of sea salt and a drizzle of olive oil. Boil the chard leaves in the same way, but remove after 2 minutes, drain well and season with salt and olive oil. Keep warm.

Place two non-stick frying pans over a medium-high heat. Drizzle a little olive oil over the sea bass fillets, just enough to coat both sides. Season with salt and pepper and when hot, place 2 fillets in each pan, skin-side down. Fry for 3 minutes without moving, then turn over and fry for a further 2 minutes.

Mix the chopped parsley and remaining crushed garlic with a pinch of sea salt and enough olive oil to create a loose parsley oil.

Spoon some of the cauliflower purée onto a plate, place a sea bass fillet on top with the chard twisted in and around the fish. Drizzle over some parsley oil and serve....