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Pan-roasted sea bass with basil butter sauce
Fruit and vegetables
1 banana
shallot
, finely diced
10g/⅓oz
basil
, leaves picked and chiffonaded
½
courgette
, finely shredded
1
lemon
, juice only
few sprigs monk’s beard
Tins, packets and jars
plain flour
, for dusting
25g/1oz
plain flour
Cooking ingredients
1 tbsp
olive oil
1–2 tbsp
white wine vinegar
salt and freshly ground
black pepper
oil
, for deep frying
25g/1oz
cornflour
Dairy, eggs and chilled
200g/7oz salted
butter
, diced and chilled
50ml/2fl oz full-fat
milk
Meat, fish and poultry
300g/10½oz wild
sea bass
fillet, skin on
1 small handful shelled
cockles
1 small handful chipirones (tiny whole baby
squid
), cleaned and prepared
Other
100ml/3½fl oz
vermouth
Back to recipe
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