Sea bass with sautéed mushrooms recipe

Ingredients 10g (1½,oz) butter 1 shallot, sliced 6 fresh sage leaves 200g (7oz) mushrooms, sliced 350g sea bass fillet 1tbsp chopped flat-leaf parsley

Divide the butter between 2 frying pans and set both over a medium heat. To one, add the shallot and sage leaves and fry until both are crisp, then transfer to a plate lined with kitchen paper. At the same time, to the other pan add the mushrooms and cook for 10 minutes until golden-brown. Add the sea bass fillet to the first pan, skin side down and cook for 3 minutes until the skin is crisp, turn over and cook for a further 3 minutes. Serve the fish sprinkled with the shallots and sage leaves, and accompanied by the mushrooms.

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