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.