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Sea Bass with Spring Vegetables

This Sea Bass with Spring Vegetables recipe adds a depth of flavour to sea bass with a deliciously creamy & light sauce, made from onions, mushrooms, white wine crème fraîche & tarragon.

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Ingredients

Sea Bass:
2 sea bass fillets
A little plain flour
2 tbsp olive oil
A knob of butter
Sauce:
1 small onion, finely chopped
5 button mushrooms, sliced
500 ml white wine
100 ml crème fraiche
1 tsp tarragon, chopped
3 tomatoes
100g fine asparagus

Method

  1. Put the seabass onto a plate. Season and then dust with flour.
  2. Heat a frying pan until hot. Add the oil and butter then fry the sea bass flesh side down for 4 minutes. Turnover and fry for another 3 – 4 minutes until cooked through. Set aside.
  3. Cook the asparagus in boiling salted water for 3 minutes, drain and refresh in cold water. Slice into small pieces.
  4. Put the tomatoes into boiling water for 2 minutes. Refresh in cold water then remove the skin and seeds. Thinly slice into strips.
  5. Add 1 tbsp of oil to a clean frying pan. Add the onion and fry for 5 minutes until soft. Add the mushrooms and fry for 2 minutes. Add the wine – reduce by half and then add the crème fraiche, tarragon and season.
  6. Bring up to the boil and reduce a little. Add the asparagus and tomatoes.
  7. Serve with the sea bass.

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