The Portly Gourmet

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Portly Cooks | Sea Bass with Dijon Butter Sauce | Fish Week

sea-bass-with-butter-sauce

This week I thought I would eat some fish dishes, I really enjoyed my vegetarian week so this week is fish week. We’ll start off a bit fancy with this Sea Bass dish.

  • 2x Sea Bass Fillets
  • 100g Tenderstem Brocolli
  • 100g Asparagus
  • 100g Samphire
  • 14 Mussels

For the Sauce

  • 50g Butter
  • 1 tsp Dijon Mustard
  • 1 tsp Capers
  • Juice of half a Lemon

This one looks jazzy but really doesn’t take much time at all. Start off by bringing a saucepan of water to the boil and then add a generous pinch of salt. Heat another pan and fry the sea bass skin side down for about 3 minutes. After about a minute put the broccoli, asparagus and samphire into the boiling water. Cook for about 1 minute then take off the heat.

Heat another small pan and melt the butter, then add the rest of the sauce ingredients. Give everything a good stir and keep on a low heat. Turn the sea bass over and cook for a further minute, then leave in the pan but take it off the heat. Finally, in another pan steam open the mussels.

Put them in a dry pan and cover, it should take about a minute for them to open and then drain them. Put the vegetables in the centre of the plate and surround it with the mussels.

Put the sea bass on top and then drizzle over the sauce.

PG

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This entry was posted on February 20, 2017 by in Blog, Portly Cooks.
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