Roast Sea Bass with Vegetable & Basil

Serves 4 people

Method

1. Cut all the Courgettes & Leeks into 2mm wide pieces.  Boil for 5 minutes & drain.  Then pan fry them in Butter and Season with Salt and leave to stand.
2. Prepare a heated pan with Butter and oil and fry the filleted Seabass skin side down – For two minutes approximately.  Turn over and finish in a preheated oven at 150^oC. This doesn’t take long only 2 – 3 minutes.
3. For the Sauce, gently fry Shallots in butter until soft, add Wine to the pan.  Reduce liquid down by about half. Add Fish Stock and reduce liquid by half again.
4. Add Cream & Butter and reduce again. Just before serving, add chopped Basil & Tomato.
5. Re-heat  the Vegetables, add Spinach and stir for approximately 1 minute

To Serve

1. Place all the Vegetables in the middle of the plate
2. Put seabass on top and pour the sauce around
3. Compliment with new potatoes on the side

Ingredients

2 Courgettes

4 Leeks

50g Spinach (approx 2 handfuls)

Butter & Oil for frying

Salt for seasoning

4 x 200g Sea Bass Fillet Portions

For the Sauce

2 Shallots, thinly sliced

250ml Dry White wine

250ml Fish Stock

100ml Double Cream

100g Butter

6   Basil leaves “chopped finely”

Salt

2 Plum Tomatoes seeded and cut in cubes