Name: Sea Bass with Spring Vegetables
Prep time: 12 min
Cook time: 20 min
Cuisine: British
Ingredients: 2 sea bass fillets a little plain flour 2 tbsp olive oil a knob of butter; 1 small onion, finely chopped 5 button mushrooms, sliced 500 ml white wine 100 ml crème fraiche 1 tsp tarragon, chopped 3 tomatoes 100 g fine asparagus

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.

Dairy-free

Prep Time: 12 minutes

Cook Time: 20 minutes

Serves: 2

Great for: Kids 2-4 Years , Kids 4+ Years

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Ingredients

For the Sea Bass:

2 sea bass fillets
a little plain flour
2 tbsp olive oil
a knob of butter

For the Sauce:

1 small onion, finely chopped
5 button mushrooms, sliced
500 ml white wine
100 ml crème fraiche
1 tsp tarragon, chopped
3 tomatoes
100 g fine asparagus

Method

Put the seabass onto a plate. Season and then dust with flour.
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.
Cook the asparagus in boiling salted water for 3 minutes, drain and refresh in cold water. Slice into small pieces.
Put the tomatoes into boiling water for 2 minutes. Refresh in cold water then remove the skin and seeds. Thinly slice into strips.
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.
Bring up to the boil and reduce a little. Add the asparagus and tomatoes.
Serve with the sea bass.