Sea Bass in a lemon butter sauce





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

white pepper


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


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