Pan fried sea bass recipe

• 4 Fillets sea bass
• 1 tbsp Plain flour
• 2 tbsp Olive oil
• 150 g (5.3oz) Unsalted butter
• 200 g (7.1oz) Banana shallots, peeled and finely diced
• 1 Sprig thyme
• 1 Bay leaf
• 250 ml (8.8fl oz) White wine
• 100 ml (3.5fl oz) White wine vinegar
• 100 ml (3.5fl oz) Double cream
• 50 ml (1.8fl oz) Lemon juice
• 1 tbsp Chopped fresh chives
• 1 tbsp Chopped fresh chervil

1. First, make the sauce.
2. Heat 20g of the butter in a saucepan over a low heat and add the shallots, thyme, bay leaf, 2g of salt and 12 turns of a black pepper mill.
3. Cook for 2 minutes, until softened.
4. Add the white wine and white wine vinegar and simmer until reduced by two thirds.
5. Add the cream and simmer until reduced by half.
6. Whisk in the remaining butter, then add the lemon juice and check the seasoning.
7. Remove the thyme sprig and bay leaf, then stir in the fresh herbs.
8. Keep warm
9. 4.
10. Heat the olive oil in a non-stick frying pan.
11. Dust the fish with the flour, shaking off any excess.
12. Season with salt and pepper and add to the hot pan, skin side up.
13. Cook for 2 minutes, then turn the fish over and cook for a further 2 minutes.
14. Serve with the sauce, some new potatoes and steamed green beans.

bass, flour, olive oil, butter, banana shallots, thyme, bay leaf, white wine, white wine vinegar, cream, lemon juice, fresh chives, chervil

Taken from www.lovefood.com/guide/recipes/10855/pan-fried-sea-bass-with-a-herby-butter-sauce (may not work)