Sea bass with lemon sauce recipe
This is such a delicious and flavoursome yet simple dish. Crème fraîche, garlic and lemon are all favourites of mine. You may wonder why the skin of the fish needs to be scored and the answer is that it ensures even cooking all the way through. With fish, though, undercooking is more acceptable than overcooking.
Ingredients
- 50 g Unsalted butter
- 2 tbsp Olive oil
- 2 Shallots, peeled and finely chopped
- 2 Garlic cloves, peeled and crushed
- 4 180g sea bass fillets, skin on and scored
- 150 g Button mushrooms, sliced
- 50 ml Fresh fish stock
- 250 g Baby spinach leaves
- 4 tbsp Crème fraîche
- 1 Pinch of salt and freshly ground black pepper
- 1 Lemon, cut into wedges
- 1.8 oz Unsalted butter
- 2 tbsp Olive oil
- 2 Shallots, peeled and finely chopped
- 2 Garlic cloves, peeled and crushed
- 4 180g sea bass fillets, skin on and scored
- 5.3 oz Button mushrooms, sliced
- 1.8 fl oz Fresh fish stock
- 8.8 oz Baby spinach leaves
- 4 tbsp Crème fraîche
- 1 Pinch of salt and freshly ground black pepper
- 1 Lemon, cut into wedges
- 1.8 oz Unsalted butter
- 2 tbsp Olive oil
- 2 Shallots, peeled and finely chopped
- 2 Garlic cloves, peeled and crushed
- 4 180g sea bass fillets, skin on and scored
- 5.3 oz Button mushrooms, sliced
- 0.2 cup Fresh fish stock
- 8.8 oz Baby spinach leaves
- 4 tbsp Crème fraîche
- 1 Pinch of salt and freshly ground black pepper
- 1 Lemon, cut into wedges
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Heat a large frying pan and put in 30g butter and 1 tablespoon of the oil. Once hot, add the shallots and cook over a low to medium heat for 3 minutes until softened, then add the garlic and cook for a further 2 minutes.
- Meanwhile heat another large frying pan and add the remaining oil and butter. Once the oil is hot put in the sea bass fillets and cook over a medium heat for 2-3 minutes on each side. Always cook fish presentation-side down first. In this instance it should be skin-side down first.
- Add the mushrooms to the pan of shallots and cook for a further 2 minutes. Add the fish stock and allow to reduce for 1 minute before adding the baby spinach. If the liquid evaporates, add some more stock. Once the spinach has wilted, remove the pan from the heat and stir in the crème fraîche. Taste and season with salt and pepper if necessary.
- Place the wilted spinach and mushrooms in the centre of each plate and put the sea bass fillets on top. Serve with the lemon wedges.
Recipes extracted from 'Cookery School' brought to you by Channel 4.
Published by Penguin HB
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More recipes by Richard Corrigan
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