Pan Fried Sea Bass with Caraway Pumpkin Puree and Middle Eastern Radicchio Salad

The sweetness of Pumpkin with the bitterness of Radicchio, the saltiness of Seabass Skin with the tangy taste of orange are just heavenly.I chose three good  sized sea bass, and had enough fillets to feed four.

3 Seabass scaled and filleted skin on
4 tbsp olive oil
2 small radicchio
1 celery stick
1 small onion finely sliced
1 lime
1 orange cut into segments
1 tbsp sultanas
1 tbsp capers in vinegar
500 g Pumpkin
1/2 teaspoon Caraway Seeds
50ml cream
Salt & Pepper
Few mint leaves
Small Bunch Parseley
Broad Bean Flower to Decorate

Heat oven to 200c. Drizzle one tablespoon of olive oil on the pumpkin (leave with skin on but remove any seeds) add a little salt and sprinkle with caraway Seeds.  Bake in the oven for 1/2 an hour.

In a medium bowl, add finely sliced onion, then pour over freshley squeezed lime juice. Segment the oranges and add to onions.  Add radicchio leaves and finely sliced celery. Tear the herbs and add them to salad, add capers and sultanas and drizzle with two tablespoons olive oil.  Season with salt and pepper and toss gently. 

Scoop the flesh from pumpkin to a saucepan, add cream and blend to a smooth paste.

Season Sea Bass skin with salt and pepper, drizzle with the remaining olive oil.  Heat a large frying pan and add seabass skin side down and fry for 3 minutes, then cover and continue to fry for just 1 minute.  Serve immediately and decorate the plate with broad bean flowers.