SEA BASS FOR YOUR SOLE MATEPosted 2 February 2017 by The Saucy Fish Co.
With Valentine’s just around the corner, it certainly proves the month to get Saucy. So this February we’ve pulled out all the stops and collaborated with the wonderful Honest Mum. She’s used our Sea bass with Beurre Blanc sauce to create quite the racy recipe, that’s sure to wow your someone special on the 14th…
This recipe serves 2:
○ 1 x The Saucy Fish Co. sea bass with beurre blanc sauce
○ 750g new potatoes, chopped
○ Sea salt and freshly ground pepper
○ a handful of fresh thyme
○ 4 gloves of garlic
○ 3 tbsp olive oil
○ 25g unsalted butter
○ 2 leeks
○ 200g asparagus
○ 200g petite pois
○ Handful of mint, chopped
○ fresh lemon
Preheat the oven to 190°C and bring a pan of water to the boil, placing the new potatoes in the pan. Leave to parboil for 5 minutes and then drain. Place the potatoes in roasting tin alongside scattered thyme and 4 cloves of garlic.
Drizzle olive oil over the potatoes, add some thyme and season with sea salt flakes and pepper. Place in the oven and leave to cook until crisp and golden for 30 minutes. Next, chop the leeks and asparagus into bite size cubes and leave to one side.
Bring 100ml of water to a simmer in a saucepan and whisk in the unsalted butter, adding in the leeks once the butter has melted. Leave this to cook for 2 minutes.
Add the asparagus and peas, and cook for a further 2 minutes. Once cooked remove from the heat and stir in the chopped mint. In a frying pan heat one 1 tbsp of olive oil in a pan and fry the sea bass fillets for 2-3 minutes on each side.
Place the sachet of The Saucy Fish Co. Beurre Blanc sauce into a mug of boiling water and leave to warm through for 3 minutes.
Serve the sea bass atop a bed of asparagus, leeks and peas and pour the beurre blanc sauce over the fish fillet. Add a side of potatoes with a sprinkling of thyme for the final piece de resistance!
Check out Honest Mum’s YouTube channel here