Sea Bass with Kale and Mushrooms
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The slightly spicey Kale and Mushrooms with the Sea Bass and a Splash of Beurre Blanc are a real treat
four sea bass fillets Picture
- Prepare the Kale and Mushrooms and Beure Blanc.
- Wash the fillets under cold water, dry with some kitchen paper, season with salt and pepper both sides and squeeze over some lemon juice. Quickly fry skin side down in a tablespoonful of olive oil over a medium heat for about three minutes. Turn over the fillets and fry for a further minute. Put in the oven at 325°F/170°C/Reg3 to finish off for a couple of minutes.
- Put the Kale and Mushrooms on to serving plates, put the sea bass on top and spoon over a little Beurre Blanc. Serve immediately Zoom .
Serve with: Kale and Mushrooms Recipe
Categories: cfish cseabass cveg cmain Recipe Id: r3250