Pan-Fried Sea Bass With Warm Tomato, Bacon And Mushroom Salad

• 4 None sea bass fillet
• 1-2 tbsp lemon juice
• 4 oz bacon, diced
• 3-4 tbsp sunflower oil
• 1 lb button mushrooms, sliced
• 1 None onion, diced
• 1 pint cherry tomatoes
• 1/2 cup vegetable stock
• 3-4 tbsp all-purpose flour
• 2 oz arugula

1. Score the fish skin then drizzle all over with lemon juice and season.
2. Heat a deep frying pan, add the bacon and fry until crisp. Remove from the pan and set aside. Add 1 tbsp oil to the pan, mix in the mushrooms and onion and season. Saute for 3-4 mins.
3. Mix the tomatoes and bacon into the frying pan with the stock. Bring to a boil and simmer for 1-2 mins.
4. Meanwhile, dust the fish with flour and tap off the excess. Heat 2-3 tbsp oil in a frying pan, add the fish fillet skin-side down and fry for 2-3 mins. Turn and fry for a further 30 seconds- 1 min. Fold the arugula into the bacon and vegetables and divide between 4 plates. Place a fish fillet on each plate then serve.

bass fillet, lemon juice, bacon, sunflower oil, button mushrooms, onion, tomatoes, vegetable stock, flour, arugula

Taken from recipes-plus.com/api/v2.0/recipes/21801 (may not work)