Grilled Sea Bass with a Lemon & Tarragon Cream, served with Roasted Baby Potatoes and a Green Salad
Recipe by Chris.
This a is delicious, rich and flavoursome recipe which is perfect for a romantic Friday night meal. I'm always cooking Sea Bass as I think it is one of the most versatile fish, it goes with all flavours and the Lemon & Tarragon Cream is no exception. It is quite difficult to buy fresh Tarragon in the shops in South East London, but you can grow it easily in your garden or on your balcony. That's where I get my supply! Serve this dish with a nice Sauvignon Blanc.
Ingredients:
For the Spuds
500g Baby Potatoes, washed and halved
Small Sprig of Parsley, stripped from the stem and finely chopped
2 Cloves Garlic
1/2 teaspoon of Salt
1/2 teaspoon of Pepper
For the Fish
2 Sea Bass Fillets
Small Sprinkle of Salt & Pepper
1/2 Tablespoon Wine
1 Lemon
2 small knobs of butter
For the Lemon & Tarragon Cream
1/2 Cup of White Wine (Preferably a Sauvignon Blanc)
150ml Double Cream
Juice of One Lemon
2 Garlic Cloves, peeled and finely chopped
Handful of Tarragon, stripped from the stem and finely chopped
Small Pinch of Salt & Pepper
For the Mixed Green Salad
Few handfuls of Mixed Green Leaves or Lettuce
1/2 Tablespoon Rapeseed Oil
Juice of one Lemon
Small Pinch of Salt
Prep Time: 15 minutes
Cooking Time: 30 minutes
Serves: 2 People
Instructions
Pre-heat the oven to 200 degrees.
Mix all of the Roast Potato ingredients in a bowl and then transfer to a roasting tray, put in the oven for half an hour.
Get the Sea Bass ready to grill, cut 6 slices from he lemon and place in two rows of 3 on a roasting tray.
Rub the oil, salt and pepper into the Sea Bass Fillets, place on top of the sliced lemons, and add a knob of butter on top. Set aside until the spuds are done.
For the sauce, heat the wine in a small pot with the lemon juice, garlic, salt & pepper.
Bring to a boil, remove from the heat, add the cream and mix.
Sieve the mixture into a bowl removing any solids and return to the pan.
Add the butter and when melted, add the tarragon. Cook on a low heat for 4 to 5 minutes making sure that it doesn't spill over.
When the potatoes are finished, turn off the oven and place them at the bottom of the oven.
Turn on the grill to the highest setting and place the Sea Bass about 3 inches from the heat source.
Grill until browned on top, you shouldn't need to flip it over as Sea Bass grills through quite quickly.
Mix the salad ingredients in a bowl.
Serve with the sauce on the plate, then place the other components on top to make the meal look as amazing as it tastes.
Enjoy!
