Ingredients
Sea Bass fillet – 80 g
Salt and pepper to taste
Flour for dusting
Olive oil for frying : 1 tablespoon
Shallot , finely chopped – 1 teaspoon
Red wine – 1 small glass
Fish stock – 1 tablespoon
Unsalted butter – 1 tablespoon
Mushrooms – 10 nos
Method
1, Cook sea bass. Put a heavy bottomed frying pan on the stove to heat.
2, Make three or four cuts in the skin side of the fish approximately half an inch deep.
3, Season and flour the fish and fry the sea bass in olive oil until lightly coloured.
4, Roast the sea bass in the oven at a very high temperature by placing the frying pan in the oven, with the sea bass skin side up for three minutes.
5, Turn the sea bass so that it is skin side down and put back in the oven for 2- 3 minutes ( to make skin crispy ).
6, Remove from the pan and keep hot.
7, Prepare sauce. Put shallots , mushrooms , red wine and fish stock into the hot pan and bring back it to boil and reduce it by half ( this will happen very quickly if the pan is very hot ).
8 , Finish sauce. Whisk the butter into the wine sauce. ( It should have a syrupy consistency; if it looks thin , then reduce it ).
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