Seabass with creamed corn & crispy lardons

Melt the butter in a medium saucepan. Add the lardons and fry gently until the fat runs and the pieces are crisp, about 5-8 minutes. Lift onto a plate and set aside. Scoop about 1 tbsp fat out of the pan and into a large nonstick frying pan, then set the pan aside.

Stir the salad onions, lemon zest and garlic into the saucepan and fry for 3-4 minutes over a medium heat until the onion and garlic are soft. Tip in the frozen corn and stock, then bring to simmer for 3-5 minutes, until the corn is piping hot.

Scoop half the contents into a tall measuring jug and, using a stick blender, whizz until smooth. Tip back into the saucepan, then keep warm.

Season the sea bass, then heat the frying pan with the reserved fat and fry, skin-side down, for 2 minutes each side, until golden, opaque and the fish flakes easily. Do this in 2 batches, if needed, adding a splash of oil for the second batch. Serve on the creamed corn, sprinkled with the lardons.