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Rockfish sea bass fillet served with peas

Sea bass with peas

Recipe by Mark Hix

Serves:
4
Prep Time:
6 mins
Cook Time:
10 mins

A simply cooked fresh fillet of sea bass deserves no more than a straightforward seasonal garnish and at this time of year the pea familly are with us including sugar snaps, mange tout and the tendrils from the plant.

Ingredients

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

Method

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.

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Mark Hix

Mitch is a huge fan of Mark’s, calling him one of the best fish chefs in the world. The two have been friends for years, and Mark has been cooking with fish from our Online Seafood Market since the day we opened. You can experience it for yourself at his fantastic chef’s table events at his beautiful home in Lyme Regis.