Sea Bass with Mushrooms

Charmaine Lu -
  • 55g butter
  • ½ chopped onion
  • 6 chestnut mushrooms, chopped
  • 200ml fish stock
  • 1 sea bass fillet, skin removed
  • 50ml double cream
  • 1 tbsp chopped chives
  • Melt the butter in a frying pan and cook the onion for 5 mins to soften. Add the mushrooms to the pan and cook for 3 mins, then season liberally with salt and pepper.
  • Pour the stock into the onion mixture and bring to a simmer. Place the fish fillet in the centre and poach for 7 mins or until cooked through, then remove the bass from the pan and set aside to rest. Stir the cream into the stock and cook for 4 mins to slightly reduce. Season again, stir in the chives, then serve the sauce with the fish and some steamed greens.
20 mins
1 serving