Our Recipes
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Grilled sea bass with spring vegetables
Ingredients:
- Serves 4:
- Prep time 15mins
- Cook time 20mins
- 4 x 150g / 5ozs sea bass fillets
- 25gr / 10ozs butter melted
- For the vegetables:
- 2 Carrots, cut into 2 inch sticks
- 1 leek finely chopped
- 4ozs frozen petit pois
- For the cream sauce:
- ¼ pint cream
- 2 tbsp Dijon wholegrain mustard
- 1tbsp snipped fresh chives
Method
Brush a baking tray with melted butter and place fillets skin side up. Brush skin with a little melted butter and set aside.
Pre heat grill to high. Cook carrots in boiling salted water for 6-8mins, add leeks and peas and cook for a further 1min. Drain and return veg to pan with remaining butter. Keep warm. Heat cream in a clean saucepan and bring to the boil for 1-2mins and stir in mustard and chives.
Meanwhile grill sea bass fillets for 4-6mins without turning, depending on thickness until the skin is lightly crisp.
Serve: divide veg between 4 warm plates top with sea bass spoon cream sauce around the veg.