Pan fried sea bass recipe
Tender sea bass with a sauce of banana shallots, cream and herbs - perfect for a dinner party or a romantic dinner for two
Ingredients
- 4 Fillets sea bass
- 1 tbsp Plain flour
- 2 tbsp Olive oil
- 150 g Unsalted butter
- 200 g Banana shallots, peeled and finely diced
- 1 Sprig thyme
- 1 Bay leaf
- 250 ml White wine
- 100 ml White wine vinegar
- 100 ml Double cream
- 50 ml Lemon juice
- 1 tbsp Chopped fresh chives
- 1 tbsp Chopped fresh chervil
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- First, make the sauce. Heat 20g of the butter in a saucepan over a low heat and add the shallots, thyme, bay leaf, 2g of salt and 12 turns of a black pepper mill. Cook for 2 minutes, until softened.
- Add the white wine and white wine vinegar and simmer until reduced by two thirds. Add the cream and simmer until reduced by half.
- Whisk in the remaining butter, then add the lemon juice and check the seasoning. Remove the thyme sprig and bay leaf, then stir in the fresh herbs. Keep warm
- 4. Heat the olive oil in a non-stick frying pan. Dust the fish with the flour, shaking off any excess. Season with salt and pepper and add to the hot pan, skin side up. Cook for 2 minutes, then turn the fish over and cook for a further 2 minutes. Serve with the sauce, some new potatoes and steamed green beans.
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