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Ingredients
Method
- 1 tsp olive oil
- 50g butter
- 2 sea bass fillets, skin scored
- ½ shredded Savoy cabbage
- 150g peas
- 100ml white wine
- Heat the oil and butter in a pan and season the fish. Fry, skin-side down, for 3 mins, then flip the fillets and fry for 2 mins more. Remove and set aside.
- Add the peas and cabbage to the pan and toss to coat in the butter and oil. Once wilted, pour in the wine and some seasoning. Bubble away for 4 mins, then serve on two plates with the greens topped with a fish fillet. Drizzle with pan juices and enjoy.
15 mins
2 serving
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