1 large sea bass , cleaned and filleted (your fishmonger could do this for you)
sunflower oil 3 sprigs tarragon
1 lemon, sliced freshly ground black pepper
2 tbsp water/white wine
Place the foil in the middle of a baking tray, brush lightly with oil and arrange the fish on top. Add 2 sprigs of tarragon and 3 slices of lemon inside the cavity of the fish, sprinkle with salt and pepper and add the water or white wine. Seal the foil to form a loose parcel and bake in the oven for about 25-30 minutes until the fish is cooked and flakes easily.
Lemon butter sauce
150ml single cream lemon juice
45g butter, melted 1 free range egg yolk
1 tsp plain flour tarragon, chopped
Whisk the cream, lemon juice, butter, egg yolk and flour together in a saucepan, stirring constantly until the mixture is thick. Season with pepper and add the chopped tarragon. Remove the fish from the foil and place on a warmed serving dish. Add the fish juices to the sauce and pour over the fish.
Asparagus and potatoes
Cut and discard the woody ends off the asparagus. Heat a ridged non-stick pan until hot but not smoking. Roll the asparagus in a little olive oil and season with salt and pepper. Place the spears across the ridges of the pan and cook for 3-4 minutes, turning until they are evenly charred on all sides. Serve with boiled potatoes.
TNT Food Beverley Ogle- Younge