12 asparagus lengths, blanched and refreshed in cold water
4 tsp olive oil
For the saucehttp://www.desktopcookbook.com/cookbookform.asp
1 finely-chopped shallot
200ml red wine
4 tbsp port
200ml fish stock
4 tbsp double cream
80g unsalted butter
Slash the skin on the fish to stop it curling when cooking, then make a pocket in the side of the fish by turning it skin-side down and inserting a sharp knife half way between the skin and the top of the fish and slicing into the fillet. Make sure you leave about 5mm from the edge on the three sides to creat a pocketMix the olive oil, coriander, and lime zest, and brush inside the pocket formed in the fillet, repeat with the other three fillets.
For the sauce: Place the chopped shallot, red wine, port and fish stock in a pan and simmer until only 3 tablespoons remain, add the cream and return to the boil. Strain the sauce through a sieve, pressing out all the liquid. Prior to serving, slowly whisk in the butter in small cubes and serve.
Heat a non-stick ovenproof frying pan, add the remaining olive oil mixture, season the fish and place skin side down. Brown the fish, then turn over and place in a preheated oven 200°C, Gas Mark 6 and bake for about 8 minutes or until just cooked.
Remove the fish from the oven and add the pre-cooked potatoes and roast for about 5 mins, add the mushrooms. When they are cooked add the asparagus to warm through.
Arrange the pots, mushrooms and asparagus in the centre of the plate, place the fish on top of the veg and pour the sauce around, Serve immediately an
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