The recipe will make more butter than you need. Wrap in baking parchment and store in the fridge to add other dishes or to melt on a steak. The oil used to confit the garlic can also be used in other dishes for extra flavour or drizzled on potatoes.
If you want to add some carbs, serve with Roast New Potatoes (see link below for recipe)
150 g butter, softened
2 tbsp chives, chopped
2 tbsp fresh parsley, chopped
1 tbsp fresh tarragon, chopped
600 g stir fry mixed vegetables (available in most supermarkets)
4 seabass fillets, descaled and pin boned
Start by making the butter. Add the herbs and good grinding of black pepper to the butter. Using a fork or in a pestle and mortar, combine everything together, roll into a cylinder, wrap in parchment and store in the fridge until needed.
Put the vegetables in a steamer or a colander over some simmering water, put the lid on a steam for 5 minutes. Remove from the heat, tip into a warm serving bowl, top with a few slices of the herb butter, cover and set aside while you cook the fish.
Pat the fish dry, rub some vegetable oil onto the skin, season with salt and pepper on both sides. Heat a non stick frying pan. When it’s hot, add the fish skin side down. Cook for 3-4 minutes or until the skin is crisp with a golden colour and the flesh is almost cooked through. Turn the fillets over and cook for 1 minutes. Turn the heat off.
To serve, divide the vegetables between 4 plates and top with the seabass fillet.
- 150 g butter softened
- 2 tbsp chives chopped
- 2 tbsp parsley chopped
- 1 tbsp tarragon chopped
- 600 g stir fry mixed vegetables (available in most supermarkets)
- 4 sea bass fillets
Instructions
- Start by making the butter. Add the herbs and good grinding of black pepper to the butter. Using a fork or in a pestle and mortar, combine everything together, roll into a cylinder, wrap in parchment and store in the fridge until needed.
- Put the vegetables in a steamer or a colander over some simmering water, put the lid on a steam for 5 minutes. Remove from the heat, tip into a warm serving bowl, top with a few slices of the herb butter, cover and set aside while you cook the fish.
- Pat the fish dry, rub some vegetable oil onto the skin, season with salt and pepper on both sides. Heat a non stick frying pan. When it's hot, add the fish skin side down. Cook for 3-4 minutes or until the skin is crisp with a golden colour and the flesh is almost cooked through. Turn the fillets over and cook for 1 minutes. Turn the heat off.
- To serve, divide the vegetables between 4 plates and top with the seabass fillet.
Comments (0)