Pan Roasted Sea Bass

You will need – Serves 2

2 fillets of wild sea bass, about 175g each

2 sprigs of rosemary

2 plump cloves of garlic in their skins, bashed with a knife

25g butter

A glug olive oil

Splash of white wine

Sea salt

Lemon juice

To Make

Heat the oil in a heavy based frying pan with a tight lid and lay the fillets skin side down.  Fry for 3-4 minutes until the skin is crisp and golden.  Turn the fish over, add a splash of wine and allow the alcohol to evaporate and sizzle.  Remove the fish from the pan and place on serving plates.  Add a squeeze of lemon to the pan juices, season to taste then spoon over the fish.  The garlic should be moist and creamy when mashed with a fork and should be served with the fish.