A simply cooked fresh fillet of sea bass deserves no more than a straight forward seasonal garnish and in the summer the pea family are with us including sugar snaps, mange tout and the tendrils from the plant.
4 fillets of sea bass
Sea salt and freshly ground white pepper
A little rapeseed or olive oil for brushing
1 large shallot, peeled, halved and finely chopped
60-80ml white wine
100g chilled unsalted butter, diced
100g podded weight of fresh or frozen peas, cooked
100g sugar snaps and or mange tout, halved or coarsely shredded
A handful of pea tendrils
Preheat the oven to 180C/160C fan/gas mark 4.
Place the sea bass on a baking tray skin side up, season and spoon over a little oil. Cook in the oven for about ten minutes until the fish is just cooked.
Meanwhile put the shallots in a pan with the white wine and simmer until the wine has almost evaporated then whisk in the butter and season to taste. Stir in the peas and sugar snaps and warm on a low heat for 30 seconds then spoon onto serving plates and place the sea bass on top and scatter over the tendrils.
